Beef Tataki is a wonderful Japanese method of preparing fillet beef where the meat is lightly seared, marinated, sliced thinly similar to sashimi and served with a citrus-soy dipping sauce. High in flavour this beautiful dish is a fantastic dinner party starter with the rich and juicy beef made bright and fresh by the citrus notes of the salty soy sauce. An easy yet impressive dish to make, Beef Tataki is a light way to enjoy red meat and can be served simply as we suggest, or with a bed of Asian salad leaves such as shiso and mizuna.
How to prepare
Transfer the marinade mixture to a pan and bring to a gentle simmer for a few minutes before adding the chopped spring onion and garlic, set aside to cool (your spring onion and garlic are to remain quite raw).
Season your fillet beed with salt and pepper and leave it to rest for about 10 minutes at room temperature. Grab a frying pan, add a splash of sesame oil and heat before evenly searing your beef for one minute on each side, it should be rare on the inside.
Let it rest on a chopping board for 5 minutes then slice your fillet very finely and lay on a long plate. Pour the marinade sauce over the beef and serve with a small dipping bowl of ponzu soy sauce. You can also cover and leave to chill in the fridge if you want to serve it cold with a higher marinade infusion. We recommend a glass of Gekkeikan Horin Junmai Daiginjo Sake to accompany this dish.
Tips and information
• Use a good cut of meat to get the best results.
• For added greens lay the beef on a bed of shiso, mizuna and watercress.
• An alternative way of marinading the meat is to wrap in a sandwich bag together with the marinade (after searing before slicing) in the fridge for two hours.