Sukiyaki

Rinse the tenderloin and pat dry with paper towels

Wrap beef in plastic wrap and seal in aluminum foil

Place in the freezer for at least 2 hours

Clean the mushrooms and carve a star design into the shiitake tops, if desired

Clean and separate the Chinese cabbage, cutting away any tough stalks

Rinse the Shungiku and spin dry in a salad spinner

Cut the tofu into bite-size triangles

Arrange vegetables attractively on a serving platter, leaving room for the noodles

Bring a pot of water to a boil

Remove from heat source and add the noodles; let the noodles sit for about 10 to 12 minutes

Drain and cool

Arrange on platter with vegetables

In a small bowl, combine soy sauce and egg yolks, whisking to incorporate

Divide between each place setting

Remove meat from freezer, using a slicing machine or extremely sharp knife slice the beef as thinly as possible

Arrange the meat in a circular fashion on a serving platter

Place a pan on a hot chafing dish

Melt a small amount of beef suet and cook a few slices of beef to desired doneness

Move sliced beef to the edge of the pan and add some vegetable

Season with soy sauce mixture, sugar, vinegar and a sprinkling of vegetable broth

Simmer briefly and serve with cooked beef

Repeat the process until all the beef and vegetables are cooked