Beef Tataki
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Chilling / resting
3 hrs
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Servings
2 - 4 people
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Course
Main Course, Appetizer
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Cuisine
Asian
Beef Tataki
Description
Beef Tataki is made by slow roasting a well-trimmed piece of beef tenderloin or sirloin at low temperature, then quickly searing it on all sides to develop a flavorful crust while keeping the center rare. After resting and chilling, the meat is sliced thinly against the grain to maintain tenderness. The dish is accompanied by a yuzu dressing that blends sake, mirin, rice vinegar, soy sauce, and yuzu or citrus juice, lending a bright and slightly sweet-acidic counterpoint to the rich beef.
Optional garlic-infused oil adds a subtle roasted garlic aroma, and crispy toppings like fried shallots or potato straws introduce a pleasing crunch. Finely sliced green onion adds freshness. This dish is served cold, highlighting the tender texture and layered flavors, suitable as an appetizer or light entree.
Several practical tips include careful temperature monitoring during roasting for consistent rare doneness, slicing the beef thinly with a sharp knife to avoid tearing, and making some components like the dressing ahead of time. The recipe also provides ingredient substitutions and notes on handling rare beef safely for different consumers.
Ingredients
Beef - choose ONE:
- 250g / 8 oz beef tenderloin thin piece 13-15cm long (5-6"), cut to even thickness (Note 1, or fillet, PREMIUM option
- 300g /10 oz sirloin steak (aka Porterhouse in Australia, US: New York strip) (Note 2) - EASIER
Cooking:
- 1/2 tbsp vegetable oil (or other neutral flavoured oil)
- 1/4 tsp kosher salt or cooking salt
Yuzu Dressing (Note 3 other options):
- 1 tbsp cooking sake (Note 4)
- 2 tsp mirin (Note 4)
- 1 tbsp rice vinegar (substitute apple cider vinegar)
- 1 1/2 tbsp soy sauce regular (Note 5, Japanese
- 1 tbsp yuzu , or 1/2 tbsp each lime and lemon juice (Note 6)
Garlic oil (optional, Note 7)
- 2 tbsp grapeseed oil (rapeseed oil or light olive oil)
- 3 garlic sliced 2 mm thick, cloves
Crispy topping options - CHOOSE ONE
- potato straws Pommes Paille, pictured, "fancier" option!, crispy
- shallots store bought, easy option, crispy fried
Garnish:
- 1 green onion , finely sliced (optional curling, Note 8)
Instructions
Beef tenderloin:
- 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)
Yuzu dressing:
- 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.
Garlic infused oil:
- 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)
Assemble:
- 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.
Easy steak option:
- 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!
Notes
- Use a piece of beef tenderloin about 13–15 cm long, trimmed to an even thickness for even cooking and easier thin slicing.
- Roast beef slowly at 130°C until internal temperature reaches 41°C, then sear briefly on all sides and chill before slicing thinly (3–5 mm thick).
- The yuzu dressing can be prepared up to 12 hours in advance to meld flavors, but yuzu juice loses freshness over time.
- Optional garlic oil can be substituted with sesame or extra virgin olive oil.
- Crispy toppings like potato straws or fried shallots add texture contrast.
- Ensure safe handling of rare beef; some populations may prefer cooking to a higher temperature.
User Reviews
Overall Rating
5
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