📝 About This Recipe
This exquisite Nikkei creation marries the Japanese technique of 'tataki'—briefly searing and thinly slicing raw meat—with the vibrant, earthy aromatics of the Peruvian Andes. The star is a premium beef tenderloin, kissed by high heat and bathed in a citrusy ponzu infused with Huacatay (black mint) and a hint of smoky Aji Panca. It is a sophisticated, refreshing dish that showcases the beautiful evolution of Japanese-Peruvian fusion cuisine.
🥗 Ingredients
The Beef
- 500 grams Beef Tenderloin (Center Cut) (cleaned of silver skin and chilled)
- 1 tablespoon Toasted Sesame Oil (for searing)
- 1/2 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
Andean Ponzu Dressing
- 1/4 cup Soy Sauce (low sodium preferred)
- 2 tablespoons Yuzu Juice (or a mix of lime and lemon)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Huacatay Paste (Peruvian black mint paste)
- 1/2 teaspoon Aji Panca Paste (for a mild smoky depth)
- 1 teaspoon Ginger (freshly grated)
Garnish and Aromatics
- 1/4 piece Red Onion (sliced into paper-thin half-moons)
- 2 pieces Radishes (shaved into ice water)
- 1 handful Fresh Cilantro (small leaves only)
- 1 tablespoon Fried Garlic Chips (for crunch)
- 1 teaspoon Toasted Sesame Seeds (white or black)
👨🍳 Instructions
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1
Prepare the beef by patting it completely dry with paper towels. Season the tenderloin log generously on all sides with sea salt and cracked black pepper.
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2
In a small bowl, whisk together the soy sauce, yuzu juice, mirin, huacatay paste, aji panca, and grated ginger. Set the dressing aside to allow the flavors to meld.
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3
Heat a heavy cast-iron skillet or carbon steel pan over high heat until it is wisps of smoke begin to rise. Add the sesame oil and swirl to coat.
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4
Carefully place the beef in the hot pan. Sear for exactly 45-60 seconds per side. You want a dark, caramelized crust while keeping the interior completely raw.
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5
Immediately remove the beef from the pan and plunge it into an ice bath for 30 seconds to stop the cooking process, then pat dry immediately.
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6
Wrap the seared beef tightly in plastic wrap and place it in the freezer for 15-20 minutes. This firms up the meat, allowing for paper-thin slices.
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7
While the beef chills, soak the sliced red onions in ice water for 10 minutes to remove their harsh 'bite' and make them extra crunchy.
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8
Remove the beef from the freezer. Using a very sharp sushi knife (Yanagiba) or chef's knife, cut the beef against the grain into slices approximately 3mm thick.
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9
Arrange the beef slices on a chilled platter, overlapping them slightly in a circular or linear pattern.
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10
Drain the onions and radishes and pat them dry. Scatter them over the center of the beef slices.
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11
Stir the dressing once more and drizzle it generously over the meat, ensuring each slice is kissed by the sauce.
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12
Garnish with the fried garlic chips, sesame seeds, and cilantro leaves. Serve immediately while the beef is still cool.
💡 Chef's Tips
Always use 'sushi-grade' or high-quality beef tenderloin since the interior remains raw. If you cannot find Huacatay paste, a mixture of fresh mint and cilantro with a squeeze of lime is a fair substitute. The ice bath is crucial; it prevents the heat from traveling to the center and overcooking the meat. Ensure your pan is screaming hot before searing to get that perfect crust without graying the inside. Use a very sharp knife to avoid tearing the delicate meat fibers when slicing.
🍽️ Serving Suggestions
Pair with a crisp, dry Sake or a chilled glass of Torrontés wine. Serve alongside a bowl of steamed jasmine rice or quinoa salad to soak up the extra dressing. Pairs beautifully with a side of charred edamame seasoned with sea salt. For a true Nikkei experience, serve with a small side of sweet potato purée to balance the acidity. A refreshing Pisco Sour makes for the perfect pre-dinner cocktail with this dish.