📝 About This Recipe
Beef Tataki is a masterclass in the Japanese culinary philosophy of balance, featuring prime beef that is kissed by fire and then chilled to perfection. This dish offers a stunning contrast between the savory, charred exterior and the buttery, melt-in-your-mouth rare center. Bathed in a vibrant, citrus-forward ponzu and topped with aromatic garnishes, it is a sophisticated appetizer that is as beautiful to look at as it is to eat.
🥗 Ingredients
The Beef
- 500 grams Beef Tenderloin (center-cut, trimmed of silver skin)
- 1 teaspoon Sea salt (fine grain)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Grapeseed oil (or any high-smoke point neutral oil)
The Citrus Ponzu
- 1/4 cup Soy sauce (high quality or low sodium)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Lime juice (freshly squeezed)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Rice vinegar (unseasoned)
- 1 teaspoon Ginger (freshly grated)
- 1 teaspoon Toasted sesame oil
Aromatics and Garnish
- 3 pieces Garlic cloves (very thinly sliced into chips)
- 2 pieces Scallions (finely sliced on a bias)
- 2 inch piece Daikon radish (peeled and finely grated)
- 1 piece Red bird's eye chili (thinly sliced, seeds removed if preferred)
- 1/2 cup Microgreens (or shiso leaves for garnish)
👨🍳 Instructions
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1
Remove the beef tenderloin from the refrigerator 20 minutes before cooking to take the chill off. Pat it thoroughly dry with paper towels to ensure a perfect sear.
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2
Season the beef generously on all sides with the sea salt and freshly cracked black pepper, pressing the seasoning into the meat.
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3
Heat a heavy-bottomed skillet or cast-iron pan over high heat until it is nearly smoking. Add the grapeseed oil and swirl to coat the pan.
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4
Carefully place the beef in the pan. Sear for only 30-45 seconds per side. You want a dark, flavorful crust on the outside while the interior remains completely raw.
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5
Immediately remove the beef from the pan and plunge it into a prepared bowl of ice water for 30 seconds. This 'shocks' the meat, stopping the residual heat from cooking the center.
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6
Remove the beef from the ice bath and pat it completely dry. Wrap it tightly in plastic wrap and place it in the freezer for 30-45 minutes; this firms the meat for precision slicing.
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7
While the beef is chilling, whisk together the soy sauce, lemon juice, lime juice, mirin, rice vinegar, grated ginger, and sesame oil in a small bowl. Set aside to let flavors meld.
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8
In a small frying pan with a teaspoon of oil, fry the garlic slices over medium-low heat until they are golden brown and crispy. Drain on a paper towel immediately.
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9
Take the beef out of the freezer. Using a very sharp carving or sashimi knife, slice the beef against the grain into thin slices, approximately 1/8-inch thick.
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10
Arrange the beef slices on a chilled serving platter in an overlapping fan pattern.
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11
Place a small mound of the grated daikon in the center of the platter and garnish with the sliced red chili for a pop of color and heat.
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12
Drizzle the citrus ponzu dressing evenly over the beef slices just before serving.
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13
Scatter the crispy garlic chips and sliced scallions over the beef, then finish with a handful of microgreens or torn shiso leaves.
💡 Chef's Tips
Always use the highest quality, freshest beef tenderloin available since the center remains raw. Do not skip the ice bath; it is the secret to the distinct red center and cooked rim characteristic of tataki. To get paper-thin slices, ensure your knife is exceptionally sharp and the meat is partially frozen. If you prefer a spicier kick, mix a little Sriracha or momiji oroshi (spicy daikon) into the ponzu sauce. Avoid drizzling the sauce too early, as the acid in the citrus will begin to 'cook' and discolor the meat.
🍽️ Serving Suggestions
Pair with a dry, chilled Junmai Ginjo sake to complement the umami of the soy and the acidity of the citrus. Serve alongside a refreshing seaweed salad or sunomono (cucumber salad) for a light meal. Accompany with a small bowl of warm, seasoned sushi rice for a more filling appetizer. A cold Japanese lager, like Sapporo or Asahi, provides a crisp finish that cuts through the richness of the beef. Add a small dollop of fresh wasabi on the side of the plate for guests who enjoy extra pungency.