Teriyaki beef carpaccio

Wash the beef and cut it into thick strips. Heat up a non-stick pan without oil and fry the beef strips briefly on both sides. Cook the beef in the oven until it is nice and pink inside. Leave to cool. Cut the cooked beef into thin strips. Place the beef into a soup plate with Teriyaki marinade and leave to marinate. Mix the mayonnaise and horseradish paste together well, fill an icing bag with the mixture and decorate the beef slices with it. Garnish with diced cherry tomatoes, finely chopped chives, sesame seeds and chervil.