Beef Tataki
To infuse even more flavour into the beef, marinate the fillet in the refrigerator overnight.
Method
- Rub the fillet with sesame seed oil and season with salt and freshly ground black pepper.
- Heat a large frying pan over a high heat and evenly brown the beef for 1 minute on each side. Sear the ends for only a few seconds to seal in the juices. It should be rare on the inside.
- Remove from the pan and allow the fillet to rest on a chopping board for 5 minutes whilst you prepare the marinade.
- To make the marinade mix together all the marinade ingredients in a bowl until well combined.
- Transfer the beef to a large zip lock bag, add the marinade mixture and turn to coat. Place in the refrigerator for 2 to 4 hours to marinate, the longer the better.
- Thinly slice the fillet and arrange it on the cucumber slices. Top with the carrots, radishes and a garnish such as micro herbs or sliced spring onion.
- Drizzle over some of the marinade and pour the remaining marinade sauce into a small bowl for dipping.
Ingredients
- 500 g piece of beef fillet
- 1/2 cucumber, sliced
- 4 radishes, thinly sliced
- 2 carrots, julienned
- Micro herbs or spring onion, for garnish
Marinade:
- 3 Tbsp. soya sauce
- 1 Tbsp. rice wine vinegar
- 2 tsp sesame seed oil
- 2 tsp sugar
- 2 garlic cloves, sliced
- 1 tsp fresh ginger, grated
- Salt and freshly ground black pepper
General Info
Prep: 15 min - 4 hrs
Cooking: 2 min
Ready In: 17 min - 4 hrs
Servings: 4 people
Tips & Tricks
To infuse even more flavour into the beef, marinate the fillet in the refrigerator overnight.
