In a freezer bag, combine the marinade ingredients, and add the steaks.
Leave to marinate for a few hours or leave in the fridge for up to two days.
I nearly always have a bag of marinating meat on the go in my fridge.
Let the steaks come to room temperature before you start cooking, and you can put the rice on at the same time.
Follow packet instructions for the rice or rice-cooker handbook, or just put the rice in a pan, bruise the cardamom pods and chuck them in too, and put double the volume of water that you have rice.
Bring to the boil, then turn down to as low as you possibly can, clamp on a lid and leave till the rice has absorbed the water and is cooked ?a bout 15 minutes. I never salt the rice here.
Heat a ridged griddle and then give the steaks, out of their marinade, one minute a side or so, and remove the steaks, double-wrapping them in foil parcels.
Let them rest for 10 minutes on a wooden board or a pile of newspapers.
Bring the sake to the boil in a tiny little saucepan, like one you might melt butter in, to let the alcohol taste evaporate.
Take the pan off the heat and add the other sauce ingredients.
Unwrap the steaks, removing them to a wooden board for carving as you do so, and pour the red juices gathered in the foil parcels into the pan of sauce.
Arrange some freshly boiled rice on two plates or one large one, and slice the fillet steaks into thin diagonal slices.
Lay the carved steak on top of the rice and spoon over the sauce, letting it gloss the meat and drip here and there over the rice.
Scatter the coriander on top.