Delicate Beef Salad with sake and butter

Prep everything first: chop the aromatics, measure the sake and butter elements, and pat the beef dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the beef. Steam over simmering water until just tender and vibrant, then dress while warm.

Stir in the dashi stock and the rest of the sake and butter flavours, letting them cook out for a minute until fragrant.

Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.