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Beef Tataki
Recipe video above. Here's a Beef Tataki recipe, a fusion Japanese restaurant favorite with thinly sliced beef in a citrusy dressing. Making it at home costs a fraction of eating out!I make the deluxe restaurant version with beef tenderloin, crispy potato straws, and garlic oil for entertaining. Whereas the steak version with Asian Sesame Dressing and a sprinkle of crispy fried shallots with a side of Smashed Cucumbers and Garlic Pot-Steamed Rice is my sort of Monday night meal!Serves 2 as a main with sides or 4 as a starter as part of a larger banquet (see my new fusion Japanese menu here).
👥 2 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Beef tenderloin:
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.
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).
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).
5
Cool - Transfer the beef onto a rack on a tray. Cool for ⏱️ 30 minutes on the counter then refrigerate uncovered for ⏱️ 2 hours.
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)
7
Yuzu dressing:
yuzu (, or 1/2 tbsp each lime and lemon juice (Note 6))1 tbsp
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.
9
Garlic infused oil:
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)
11
Assemble:
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).
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.
14
Easy steak option:
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.
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!
Crispy fried shallots (store bought, easy option)
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