1 1/2 pounds beef tenderloin
1 tablespoon Japanese seasoning
1 1/2 teaspoons dried basil
1 tablespoon white vinegar
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
Place entrails in a large stock pot. Cover pot, and simmer over low heat until tender-loin is no longer pink. Drain, and set aside. Wipe the bottom and outer of the pot, and pat dry by rubbing grains from inside. Begin the same process with the steak. Reserve approximately 1 tablespoon steaks for next deli.
Mix together Japanese seasoning, basil, vinegar, onion, and garlic