This single dish is ideal for parties and functions where visual, smell and taste treats are desirable.

Preparation is longer than the eating although the results are amazing. It is not a cheap dish, so when you do this one don't skimp and use the best!

1lb Fillet of Beef
1 Cup/400ml Cognac or Brandy
1 tsp Black Pepper - coarse ground stuff
½ tsp Sea Salt
3 tbsp Sesame Oil
2 tsp Demerara or Dark Brown Sugar
3 cloves Garlic

The fillet needs to be cut into very thin strips. It is easier to achieve this when the meat is semi-frozen, but not rock-hard (Put the whole fillet wrapped in film into the freezer and set an alarm timer for 1½ hours).

Peel the garlic and crush, and add to a mixing bowl, add the Cognac/Brandy, Black Pepper, Sea Salt, Sesame Oil and Sugar.  Mix together, cover and store in the fridge.

Slice the meat into thin 1½” strips, then add to the mixing bowl with the other ingredients, mix well together & leave in the fridge overnight.

Take the meat out of the mixing bowl and allow it to drain in a sieve.  Put the Frying Pan (without oil) on to heat ¾ or full power.

When it starts to smoke a little add some strips of meat and move them around for 15-20 seconds only.  Empty the cooked meat onto a serving dish and repeat the above until it's all gone.

It is important to have the cooking vessel (frying pan of your choice) as hot as possible - the meat needs to be cooked extremely fast and eaten immediately.

I have found it useful to have two or three pans on the go to keep up with the demand.