The beef aspect of this dish was very tender and subtly flavoured. The browning process did not take the full 8 minutes, and I cooked it to 120 degrees because we like rare beef. Our only complaint was the accompanying mushrooms. They were very dry and tasted of just mushrooms. None of the other flavours came through, not even the rice wine. I think we would have enjoyed this more had the mushrooms been more moist and sauce-like, maybe with some added soy or hoisin. Excellent beef though! Thanks Hey Jude!