Beef Tataki
Servings
2
to 4 servingsPrep time
25
minutesCooking time
5
minutesTotal time
30
minutesThis beef tataki is even better than at the restaurant (and twice as affordable!). The beef is simply seared and served with a Japanese-inspired sauce; slightly tangy made with soy sauce, lemon juice, and mirin.
Ingredients
- Toppings
1 small shallot, thinly sliced
2 tbsp white sugar
2 tbsp apple cider vinegar
2 tbsp water
1-2 green onions, green part sliced at an angle
Handful of salted peanuts or cashews
- Tataki
2 beef tenderloin filets (filet mignon) (400g-500g)
Juice of ½ lemon
Juice of ½ clementine
1 piece of ½ inch fresh ginger, grated
1 small clove garlic, minced
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp mirin
1 tbsp maple syrup
Fleur de sel
Neutral oil for cooking (vegetable, sunflower, etc.)
Instructions
- Prepare the toppings. In a small bowl, combine 1 small shallot (thinly sliced), 2 tbsp white sugar, 2 tbsp apple cider vinegar, and 2 tbsp water. Set aside.
- Place 1-2 green onions (green part sliced at an angle) in a small bowl and cover with cold water. Set aside.
- Coarsely chop the nuts using a mortar and pestle or with a knife.
- Take the beef out of the fridge 30 minutes before cooking.
- Prepare the sauce by combining: juice of ½ lemon, juice of ½ clementine, grated ginger (1/2 inc), 1 small clove minced garlic, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp mirin, and 1 tbsp maple syrup. Set aside.
- Generously season the tenderloin filets on both sides with fleur de sel.
- In a cast-iron skillet over high heat, add a bit of oil (ensure the oil is hot). Sear the tenderloin fillets for about 1 minute on each side.
- Let the meat rest for 5-10 minutes. Slice into thin pieces.
- Serve on plates with the sauce. Arrange on top of the meat slices the marinated shallots (without the liquid), sliced green onions (without the water), and finish with the chopped nuts.
Notes
- Serves 2 as a main course or 4 as an appetizer.
