Beef Tataki

A vibrant red beef center, melting like butter, contrasting with a charred, smoky crust. The homemade ponzu sauce brings a sharp acidity that cuts through the richness of the meat.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 363
• Protein: 36 g
• Carbs: 9 g
• Fat: 19 g

Ingredients

• 600 g Beef tenderloin ( trimmed into a regular rectangle )
• 100 ml soy sauce
• 50 ml mirin
• 2 piece Lime juice
• 2 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 2 tbsp Grapeseed oil
• 1 tbsp Sesame seed ( toasted )
• 20 g Fresh ginger ( grated )
• 100 g Daikon radish ( grated )

Instructions

1. Sauce preparation

   In a bowl, mix the soy sauce, mirin, and lime juice. Add the minced garlic and grated fresh ginger. The sauce should be clear and well-balanced between salty and acidic.

2. Searing the meat

   Heat the grapeseed oil in a pan until it smokes slightly. Place the beef block and sear each side for 30 seconds. The crust should be brown and marked, while the center must remain completely raw.

3. Thermal shock

   Immediately plunge the meat into a bowl of ice water to stop the cooking process. This sets the red color inside and the crust outside. Pat dry carefully with a clean cloth.

4. Slicing and plating

   Using a sharp knife, cut slices 3 to 5 mm thick. Arrange them in a fan shape on the plate. The meat fibers should be clearly visible and the flesh should look moist.

5. Finishing touches

   Generously drizzle with the sauce. Sprinkle with the sliced green onions, sesame seeds, and grated daikon. The white of the daikon and the green of the onions should contrast with the red of the meat.

Chef's tips

• The pan must be smoking hot to sear the meat without cooking the center.
• Use a razor-sharp chef's knife to avoid crushing the fibers while slicing.
• Let the meat rest for 5 minutes after the ice bath before slicing.

Storage

Consume immediately after slicing. Does not store well in the fridge once coated with sauce.