Salt the beef and cook sous-vide in a boil-proof plastic bag for 3 hours at 60–65°C in a water bath.

Remove and leave to cool. Ideally, prepare the meat the day before.

Before serving, slice the meat very thinly using a slicer.

Wash the cucumber and cut it into thin slices using a mandolin.

Sprinkle with coarse salt, place in a colander and leave to stand for 30 minutes.

Rinse with water and pat dry.

Mix ginger, paprika powder, sesame oil, soy sauce, and sesame seeds for the vinaigrette, then add to the cucumber slices.

Heat sunflower oil to 40°C, add the quail yolks and place in the oven at 60°C (convection) for 30–40 minutes.

Blend all ingredients except the oil and water with a hand blender or Thermomix.

Slowly combine with the oil, then stir in the lukewarm water.

Add a little chive oil if desired.

Arrange the beef and cucumber slices alternately in a ring on each plate.

Place a quail yolk in the centre.

Sprinkle with fresh wasabi and black sesame seeds.

Add a few green sprouts, remove the ring, and pour vinaigrette around the meat rosette.