Beef Tataki (Japanese Seared Beef Fillet)
Beef tataki is an elegant, melt-in-mouth dish made with tender fillet of beef that has been seared over a high heat, thinly sliced, and served with a delicious homemade soy-based dipping sauce.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g fillet of beef
- ¼ tsp salt
- ⅛ tsp ground black pepper
- ½ tbsp garlic paste (or grated clove)
- ½ tbsp cooking oil (neutral flavor with high smoke point)
- 1 tbsp finely chopped green onions
- ½ tbsp sake
- 1 tbsp mirin
- ½ tbsp Japanese soy sauce (koikuchi shoyu)
- ½ tsp wasabi paste
Instructions
- 1
Place the 300 g fillet of beef in a container and stab it thoroughly all over with a clean fork.
- 2
Sprinkle with ¼ tsp salt and ⅛ tsp ground black pepper and rub the ½ tbsp garlic paste evenly over the surface. Cover and bring to room temperature.
- 3
Once the beef reaches room temperature, heat an iron skillet on high. Add ½ tbsp cooking oil and once shimmering hot, place the beef fillet in the pan.
- 4
Sear for about 30-45 seconds on each side.
- 5
Once seared all over, turn off the heat. Wrap the meat in foil and place it back in the warm pan to rest in the residual heat for 15 minutes.
- 6
While you wait, heat the ½ tbsp sake and 1 tbsp mirin in a saucepan and boil for 30 seconds to 1 minute to burn off the alcohol. Pour into a heatproof bowl.
- 7
Add ½ tbsp Japanese soy sauce (koikuchi shoyu) and ½ tsp wasabi paste to the bowl and whisk until combined. Store in the fridge until serving time.
- 8
Once the beef has finished resting, remove the foil and cut into thin slices with a sharp knife. Arrange the slices on a plate and drizzle with the sauce. Top with 1 tbsp finely chopped green onions and enjoy!