Prep - Preheat the oven to 130°C / 275°F (all oven types). Rub the beef with the oil and sprinkle with salt. Place on a rack set on a tray.

Roast for 18 - 20 minutes or until the internal temperature in the middle is 41°C / 105°F (check first at 15 minutes, Note 9).

Sear - Heat a cast iron skillet on high heat until it is smoking. Sear each side of the beef for just 10 seconds, no longer (I do 4 sides).

Cool - Transfer the beef onto a rack on a tray. Cool for 30 minutes on the counter then refrigerate uncovered for 2 hours.

Thinly slice - When ready to serve, slice it as thinly as you can without tearing the beef, aiming for 3mm / 1/16" but up to 5mm / 1/8" thick is fine. (Note 10 for tips)

Place the sake and mini in a tiny saucepan on low heat. Bring to a simmer, then simmer for 1 minute. Pour into a bowl, let it cool. Then stir in remaining dressing ingredients.

Put the garlic and oil in a tiny saucepan on low heat. Simmer for 5 minutes, stirring a few times, until the garlic is light golden. Cool for 15 minutes then strain (reserve crispy garlic for another use)

Plate up - Lay the beef slices on a plate, overlapping slightly. Drizzle with 3-4 tbsp of the Dressing, then 1 1/2 tbsp of the garlic oil. Pile the crispy potato in a heap in the middle, sprinkle with green onion. (Or use the easy steak garnish options above instead).

To eat - Serve straight away. Make sure you get some crispy potato in every bite, and squidge the beef around in the tasty sauce.

Cook - Rub the steak with the oil then sprinkle with the salt. Heat a cast iron skillet on high heat until it is smoking. Cook the steak to rare (1 1/2 - 2 minutes on each side, but it will depend on thickness of steak), or to your taste (Note 11 for doneness). Cool & thinly slice steak per beef tenderloin steps above.

Assemble - Place the slices in a line, slightly overlapping. Drizzle over Dressing and oil (or alternative Sauce of choice). Sprinkle crispy fried shallots down the centre then green onion. Serve!