Sunflower oil or vegetable oil for frying garlic chips and to cook beef
Season the beef well with salt and pepper. Heat the frying pan with a small amount of oil over high heat until it is almost smoking. Sear the beef on all sides until the surfaces are brown but the inside remains rare.
Plunge the beef in iced water for 5 minutes to cool down immediately. Dry with kitchen towel, leave to rest in the fridge.
Slice shallot finely in mandolin slicer or by sharp knife. Mix Shiho ponzu yuzu katsuo and Clearspring organic sunflower oil, add sliced shallot to marinade.
Make garlic chips. Slice garlic finely in mandolin slicer or by sharp knife and place them onto a saucepan. Cover with milk and bring to a boil, then immediately remove from the heat. Drain the garlic and rinse in cold running water, patting dry on a clean cloth or kitchen towel. Heat the oil in a frying pan to 140°C, cook garlic in small batches until they are light brown. Dry in kitchen paper.
Take out the beef from the fridge, slice it thinly. Lay them on a plate.
Pour ponzu dressing over the beef, add the marinated shallot across the beef. Sprinkle garlic chips to serve.