Marinated beef fillet shashimi with yuzo kosho and roasted white cabbage

Marinated beef fillet shashimi with yuzo kosho and roasted white cabbage

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 190 kcal
, Fat: 5 g
, Carbohydrate: 9 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Beef fillet sashimi

400 g beef tenderloin, cut into strips 3 mm thick and 2 cm wide
½ organic lemon, used grated zest and juice
1 tbsp cane sugar
1 ½ tbsp Fine Food Marushima Shoyu
½ cm ginger, grated
1 garlic clove, pressed
1 tbsp dark sesame oil

White cabbage

½ white cabbage (approx. 400 g), cut into slices approx. 2 cm thick
1 dl Fine Food Bouillon de boeuf
1 tsp Fine Food Miso Paste
¼ tsp Fine Food Yuzu Kosho Paste
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How it's done

Beef fillet sashimi

Divide the beef fillet onto plates. Combine the lemon zest and juice in small pan with the sugar, soy sauce, ginger, garlic and oil. Gently warm the marinade, pour over the beef fillet and marinate at room temperature for approx. 15 mins.

White cabbage

Heat a non-stick frying pan and toast the white cabbage for approx. 2 mins. each side. Combine the stock, miso paste and yuzu kosho, pour over the cabbage, bring to the boil and marinate over a low heat for approx. 10 mins. Plate up the cabbage with the sashimi. Goes well with toasted slices of white bread.


Peeling ginger

Peeling ginger

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