Tataki of Rump Cap with Toza-Zu

INGREDIENTS

 60 mls toza-zu
150 gms trimmed rump cap, cut into a rectangle
15 mls sliced green shallots (sliced into rings
2 cloves garlic
Oil for frying


SERVES: 2

SERVING SUGGESTION
Toza- Zu (see separate recipe)

WINE: Howard Park Cabernet Sauvignon '08

METHOD

Finely slice garlic as thin as possible. Fry in oil @ 180 degrees C until light golden. Drain and set aside.
Season rump cap and sear on high heat on all sides quickly until quite caramelized and crunchy on the outside. Rest for 10 mins.
Slice cap as thin as possible using a very sharp knife. Place on a long plate, garnish with sliced shallots and garlic chips. Serve with Tosa-zu on the side.