In reply to Marc Matsumoto.

I've been using an Angus rump three times now with zero complaints (though as Marc pointed out, may need a few drops of oil when searing and with the onions--I've been happy with sesame oil). More marbled cuts would be lovely, but a high quality rump is very easy to slice uniformly. Hope that helps =)

Hi DJ, I'm so happy to hear your family has been enjoying this! Merry Christmas and all the best for a fruitful and delicious 2023!

Hi An, I'm glad to hear this was helpful! Any tender cut that's not too thick should work. Ribeye and Tenderloin would both be good choices. Just be careful that it's not more than 4 inches in thickness or you'll have a hard time getting the center cooked enough without overcooking the outside. Also if you use a rib eye, the grain of the meat will be running up and down rather than side to side, so you'll want to slice the meat at an angle so you're not slicing with the grain when you serve it. This shouldn't be a problem with a tenderloin.

So grateful you shared this recipe as I’ve been after a reliable version since I tried it in a restaurant. Am attempting this tomorrow when we have guests. I can’t find wagyu, is there another cut you recommend? My local butcher only has chuck and not chuck flap. Top round? Rib eye? Thank you!

Totally awesome, even by your normally superb ("why didn't I think of that?") mods to classic recipes, Marc. I'm under clear orders from my family to produce one roast beef literally every day during the Christmas season. Super easy, much nicer than my own sous vide + sear version or others I've tried in the past. Wasabi sauce also has a million uses and tastes much better with the fresh lemon (as opposed to bottled versions). Merry Christmas to you and yours--and many thanks for so much help in 2022!