600 g piece of eye fillet
4 cloves of garlic
1/2 cup aioli
1 stalk of green shallots
1 tsp white sesames
1 tsp black sesames
3 tbs soy sauce
3 tbs lemon juice
1 tbs orange juice
1/4 tsp rice wine vinegar
1/4 tsp mirin
Remove the meat from the fridge and any packaging, pat dry with a paper towel and leave on a plate to come to room temperature.
To make the garlic aioli, place 1 clove of unpeeled garlic on a roasting tray, coat with oil and lightly salt. Roast for 20 minutes or until golden and cooked.
To make the ponzu dressing combine all ingredients in a jar, shake well and set aside.
Sliced shallots into 5cm batons and then slice finely into strips. Place in a bowl of iced water and set aside to curl up. Once curled, remove and leave to dry on a paper towel.
Once the garlic is cooked, mince and add to the aioli. Add a couple of drops of sesame oil and mix well, set aside.
Slice the remaining garlic and shallow fry in oil until crisp and golden, set aside on paper towel.
Lightly salt your meat on all sides. Heat a lightly oiled fry pan on high until screaming hot. When hot, sear the eye fillet on all sides for about 30-40 seconds until slightly browned. Once all sides have been seared, place on a plate, loosely cover with foil and leave to rest for 6 minutes. Once rested and slightly cooled, slice finely and arrange on a plate.
Sprinkle with garlic chips, sesame seeds and shallots. Drizzle with ponzu and serve with ample aioli.