Beef Tataki

Name: Beef Tataki
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 250 g / 8 oz beef tenderloin/fillet (PREMIUM option) (- thin piece 13-15cm long (5-6"), cut to even thickness (Note 1)); 300 g /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 g arlic cloves (, sliced 2 mm thick); Crispy potato straws ((Pommes Paille, pictured, "fancier" option!)); Crispy fried shallots ((store bought, easy option)); 1 g reen onion (, finely sliced (optional curling, Note 8))

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 entertaini...

⏱️ 50 min 🔪 Prep: 20 min 🔥 Cook: 30 min 📊 Medium 👁️ 3 views

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Foto: RecipeTin Eats

Ingredients

2 servings

250 g / 8 oz beef tenderloin/fillet (PREMIUM option) (- thin piece 13-15cm long (5-6"), cut to even thickness (Note 1))
300 g /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 g arlic cloves (, sliced 2 mm thick)
Crispy potato straws ((Pommes Paille, pictured, "fancier" option!))
Crispy fried shallots ((store bought, easy option))
1 g reen onion (, finely sliced (optional curling, Note 8))

Steps

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.
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).
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).
Cool - Transfer the beef onto a rack on a tray. Cool for 30 minutes on the counter then refrigerate uncovered for 2 hours.
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)
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.
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)
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).
To eat - Serve straight away. Make sure you get some crispy potato in every bite, and squidge the beef around in the tasty sauce.
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.
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!