China roast beef made with beef tenderloin

Sprinkle salt and coarsely ground black pepper on the beef tenderloin and rub it in well with your hands. Place on a tray and let it rest in the refrigerator for 1 hour

Add all the dipping sauce ingredients to a bowl and mix well

Place the mixed seasonings and the beef from [3] in a zippered bag, remove the air, seal, and leave at room temperature for 30 minutes

Remove the beef and drain the juices

Heat 1 teaspoon of salad oil (not included in the recipe) in a frying pan and cook over high heat. Turn the meat over and cook until golden brown all over

Wrap the beef tightly in aluminum foil and bake in a preheated oven at 180°C for 10 minutes

Once baked, remove from the oven and leave to cool, still wrapped

Cut into 5mm thick slices and arrange on a plate

Folding the meat to create height is also a good way to make it look delicious. Add sansho pepper, kinome leaf buds, or coriander (not included in the recipe) to taste