100g watermelon radish, sliced thinly on a mandolin, pickled
600g avocadoes, peeled, sliced
350g soba noodles
50g sesame seeds, toasted
nori strips to garnish
Pre-heat oven to 75°C, dry heat.
Marinade: Combine all of the ingredients in a bowl and whisk. Reserve ¼ for dressing salad prior to service.
Trim beef and slice into three logs. Place beef in a shallow full gastro pan,season with salt and pepper, place into the oven. Cook to internal doneness of 56◦C. Remove and pan sear beef over a hot grill, basting with reserved marinade from gastro pan. Cut into thin slices across the grain.
Cook soba noodles in a large saucepan of boiling water following packet directions. Drain and refresh in ice water.
Place all ingredients in bowls, add fresh coriander and spring onions to the beef & beetroot.
Slice Avocado and arrange on the side of the plate with pickled watermelon radish . Add beef.
Drizzle with reserved marinade and garnish with sesame seeds and nori strips.