Rare steak tataki

Serves 4

Great taste without guilt: Rare steak tataki (Jason Lowe)

I ate steak tartare and rare beef for a few weeks and miraculously my cholesterol count dropped. This is because the saturated fats that raise your cholesterol levels aren't present in lean rare beef. So you can eat the purest beef without a guilty conscience.

Serve this as a starter or double up the portions and do it as a main.

200g lean beef fillet, cut into 3-4cm steaks
150g French beans, topped and tailed
1 clove of garlic, peeled and crushed
30g root ginger, scraped and finely grated
3tbsp sweet soy sauce
1tbsp vegetable or corn oil

Mix the garlic, ginger and soy. Set aside 1 tablespoon of the mix and whisk it up with the vegetable oil for a dressing.

Put the steaks in a bowl and pour the rest of that soy/garlic/ginger mix over them and leave for 30 minutes.

Heat a heavy frying pan until it's almost smoking, then cook the steaks for literally 15-20 seconds on each side and the edges, then transfer to a plate, leaving to cool.

Put the French beans in boiling, salted water for 2-3 minutes until cooked, but still with some bite. Remove with a slotted spoon and plunge them into a bowl of cold water, then drain. Toss the beans in the dressing and arrange on plates.

To serve, cut the steaks into ½cm slices and arrange on the beans.