Beef sashimi with daikon and carrot salad

Cut the vegetables with a mandolin or the grater of a food processor; take care with the mandolin.

Cut the carrots into sections about the same size as the daikon julienne and separate into thin sticks; put the julienne in a bowl.

Wash the shiso leaves; roll about half of them from the stem to the point and slice. Add to the salad, season with salt and pepper and mix well. Set aside.

Heat a non-stick pan over high heat, spray in a little vegetable oil and wait until the pan is smoking. Add the beef tenderloins and season with salt and pepper.

Cook one minute on each side.

Sear the sides one more minute for a brown crust all around; season again with salt and pepper and transfer to a clean plate to cool a few minutes.

Mix the wasabi powder with a little cold water into a paste, working out any lumps. Reserve.

Cut the steak into very thin slices with a sharp knife.

Lay a shiso leaf on the plate, arrange the beef over it, add a little vegetable salad on the side, a little soya sauce in a small dish and a little wasabi. Eat right away.