Food Network: Charred Beef and Spinach Hand Roll

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Charred Beef and Spinach Hand Roll
Copyright, 2000, Ming Tsai, All Rights Reserved

Ingredients
1 (8-ounce) fillet of beef tenderloin
1 tablespoon canola oil
Coarse sea salt
2 tablespoons coarse ground black peppercorns
2 tablespoons coarse ground white peppercorns
2 tablespoons coarse ground green peppercorns
2 tablespoons coarse ground pink peppercorns
1 tablespoon coarse ground Szechwan peppercorns
1 lemon, juiced
1 tablespoon Japanese soy sauce
2 tablespoons grapeseed oil

1 pound baby spinach leaves
1 tablespoon freshly grated wasabi or wasabi paste
3 tablespoons creme fraiche (may substitute sour cream)
Sushi Rice, recipe follows
Nori sheets

Directions
Preheat 2 cast iron pans. Coat the beef with oil then
well in salt. Mix the peppercorns together and roll the beef in it. Coat well.
When pans are screeching hot, place the beef in one and place the second pan on
top, pressing down. This is called doing a "Pittsburgh". When the top and bottom
get blackened, remove and let rest 3 minutes before slicing into 1/8-inch slices.
Cut nori in half lengthwise. In a bowl, whisk together juice, soy and oil. Toss
with spinach, reserve.

In a small bowl, mix together wasabi and creme fraiche. Using wet hands, lightly
pat rice on bottom half of nori, 1/4-inch thick. Place 2 or 3 slices of beef on
the rice. Place a small mound of salad diagonally across the rice from the top
left corner to the bottom right. Drizzle with wasabi mixture on top of salad. Roll
a cone by bringing the bottom left corner of the nori to half way up the right
side edge then roll over. Moisten the top edge to glue. Repeat process.

Serve on small bed of salad or eat on the go.

Drink Suggestion: Suishin, Japanese Sake Laurent Perrier Champagne

Ingredients
MASTER SUSHI RICE

Copyright, 2000, Ming Tsai, All Rights Reserved

4 cups sushi rice (Calrose/short grain)
Water, up to Mount Fuji
1 cup rice wine vinegar
1/4 cup mirin
1/2 cup sugar

Directions
Wash rice at least 3 times or until water is clear.
Fill rice cooker or casserole with water to about 1-inch over rice. I highly
recommend a rice cooker more than 2 billion people use them in Asia for a
reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling.
Fold in su (vinegar and sugar) with the hot rice, add enough so that the rice

has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl
with damp cloth, cover and let rest for 30 minutes.