Beef Tataki with Ponzu
When it comes to beef tenderloin, less is more. This is all about balancing powerful flavours and letting the tender, seared fillet shine through.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 275 g beef tenderloin
- 2 tsp ground dried shiitake mushrooms ((see note))
- 1/2 tsp shichimi togarashi
- 1/2 tsp black pepper (freshly ground)
- 1/8 tsp sansho pepper ((optional))
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 2 small watermelon radishes (or other mild radish, including daikon)
- 6 scallions (white part only)
- 3 tbsp ponzu
Instructions
- 1
If your meat was in the refrigerator, allow it to come to room temperature. Cut the tenderloin across the grain into 2 steaks. Sprinkle the flat sides with salt and set aside.
- 2
Slice thin rounds of radish and set aside.
- 3
Trim the scallions and cut them into very thin matchsticks and set aside.
- 4
Combine the dried shiitake powder, shichimi togarashi, black pepper, and sansho (if using) in a small bowl. Rub the upper and lower surfaces of the steaks with the mixture, making sure to evenly cover meat.
- 5
Heat the oils in a heavy-bottomed frying pan (ideally cast iron). Once they're very hot, add the steaks and sear each side for no more than 1 minute. Remove from heat, set aside, and rest for 5 minutes.
- 6
Slice the steak as thinly as you can manage while still ending up with solid pieces. Serve with onions and radishes, and ponzu for dipping.