1 lb lean beef tenderloin
1 bunch scallions
1 inch ginger root, peeled and chopped
2 Tbsp white wine
1 1/2 tsp fine sea salt
sea salt and black pepper, optional
In a heavy pot, add the beef and just enough water to cover the beef; don't fill the pot with water.
Arrange the scallions and ginger on top of the beef, then drizzle the white wine into the water and sprinkle the salt all over.
Put a lid on the pot, bring the water to a boil, then turn the heat down to very low and simmer for 2 hours.
Remove the pot from the heat, take the lid off, but leave the beef in the liquid until it cools to room temperature.
Take the beef out and put it on a cutting board and carefully cut very thin slices down the length of the tenderloin.
Fan out the pieces on a platter and drizzle some of the juice from the pot over the top, then sprinkle with sea salt and black pepper if you wish and serve room temperature or chilled.
Will serve 6 to 8 as an appetizer.
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