Beef Tataki
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(5)
Ingredients
2 servings
- 250g / 8 oz beef tenderloin/fillet (PREMIUM option) (- thin piece 13-15cm long (5-6"), cut to even thickness (Note 1)
- 300g /10 oz sirloin steak (aka Porterhouse in Australia, US: New York strip) (Note 2) - EASIER)
- 1/2 tbsp vegetable oil (or other neutral flavoured oil)
- 1/4 tsp cooking salt / kosher salt
- 1 tbsp cooking sake (Note 4)
- 2 tsp mirin (Note 4)
- 1 tbsp rice vinegar (substitute apple cider vinegar)
- 1 1/2 tbsp Japanese soy sauce (, regular (Note 5)
- 1 tbsp yuzu (, or 1/2 tbsp each lime and lemon juice (Note 6)
- 2 tbsp grapeseed oil (rapeseed oil or light olive oil)
- 3 garlic cloves (, sliced 2 mm thick)
- Crispy potato straws (Pommes Paille, pictured, "fancier" option!)
- Crispy fried shallots (store bought, easy option)
- 1 green onion (, finely sliced (optional curling, Note 8)
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Preparation
Step 1
Beef tenderloin:
Step 2
Prep - Preheat the oven to 130°C / 275°F (all oven types). Rub the beef with the oil and sprinkle with salt. Place on a rack set on a tray.
Step 3
Roast for 18 - 20 minutes or until the internal temperature in the middle is 41°C / 105°F (check first at 15 minutes, Note 9).
Step 4
Sear - Heat a cast iron skillet on high heat until it is smoking. Sear each side of the beef for just 10 seconds, no longer (I do 4 sides).
Step 5
Cool - Transfer the beef onto a rack on a tray. Cool for 30 minutes on the counter then refrigerate uncovered for 2 hours.
Step 6
Thinly slice - When ready to serve, slice it as thinly as you can without tearing the beef, aiming for 3mm / 1/16" but up to 5mm / 1/8" thick is fine. (Note 10 for tips)
Step 7
Yuzu dressing:
Step 8
Place the sake and mini in a tiny saucepan on low heat. Bring to a simmer, then simmer for 1 minute. Pour into a bowl, let it cool. Then stir in remaining dressing ingredients.
Step 9
Garlic infused oil:
Step 10
Put the garlic and oil in a tiny saucepan on low heat. Simmer for 5 minutes, stirring a few times, until the garlic is light golden. Cool for 15 minutes then strain (reserve crispy garlic for another use)
Step 11
Assemble:
Step 12
Plate up - Lay the beef slices on a plate, overlapping slightly. Drizzle with 3-4 tbsp of the Dressing, then 1 1/2 tbsp of the garlic oil. Pile the crispy potato in a heap in the middle, sprinkle with green onion. (Or use the easy steak garnish options above instead).
Step 13
To eat - Serve straight away. Make sure you get some crispy potato in every bite, and squidge the beef around in the tasty sauce.
Step 14
Easy steak option:
Step 15
Cook - Rub the steak with the oil then sprinkle with the salt. Heat a cast iron skillet on high heat until it is smoking. Cook the steak to rare (1 1/2 - 2 minutes on each side, but it will depend on thickness of steak), or to your taste (Note 11 for doneness). Cool & thinly slice steak per beef tenderloin steps above.
Step 16
Assemble - Place the slices in a line, slightly overlapping. Drizzle over Dressing and oil (or alternative Sauce of choice). Sprinkle crispy fried shallots down the centre then green onion. Serve!
Step 17
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