Beef tataki with ponzu beef sauce

Marinate the beef in soy sauce with grainy mustard and leave it in a warm place for one hour, constantly turning the meat.

Then, fry the beef on a hot skillet on all sides until browned.

After frying, let the meat rest for 5-7 minutes. Then slice it thinly. The meat should be rare inside but at room temperature.

Place the beef on a plate. Top it with concasse tomatoes seasoned with olive oil, scallions, salt, and pepper.

Optionally, you can add soy sauce or another sauce of your choice next to the meat on the plate.