Craving a restaurant-worthy appetizer that's surprisingly simple to make at home? Get ready to experience the exquisite flavors of Beef Tataki!
This quick and easy recipe will guide you through creating tender, seared beef with a vibrant yuzu dressing and aromatic garlic oil, all in just a few effortless steps.
Ingredients
For this Beef Tataki recipe, you've got a couple of choices to start, and I'm here to break it down: I like to give you options!
First, it's the beef. You can use 250g of beef tenderloin which's the premium choice – and kinda fancy, I think. Or, if you want something easier, go for 300g of sirloin steak. Less fuss, you know? To ensure the most flavorful results, consider using a steak marinade beforehand to enhance the beef's tenderness and taste.
For the Yuzu dressing, you'll need one tbsp of cooking sake, two tsp of mirin, and one tbsp of rice vinegar. Then, add one and a half tbsp of Japanese soy sauce and one tbsp of yuzu. If you don't have yuzu, just use half a tbsp each of lime and lemon juice.
Garlic oil's optional, but so yummy! So, if you want it, you'll need two tbsp of grapeseed oil and three sliced garlic cloves. To top it off, pick crispy potato straws or store-bought crispy fried shallots. Finally, grab a green onion for garnish.
Cooking the Beef
Now, let's get into the beef—yes, pun intended! First, I'll cover my preferred method for tenderloin, which starts with a gentle oven roast at 275°F! I like to roast it for 18-20 minutes, aiming for an internal temp of 105°F – checking after 15 minutes, of course! A key element to a successful roast is the internal temperature before searing, so make sure to use a meat thermometer. Then, it's searing time!
I crank up a cast-iron skillet until it's smoking hot. Sear each side for just 10 seconds. Now, for the cooling—crucial! I transfer the beef to a rack to cool for 30 minutes before refrigerating it uncovered for about 2 hours.
For the steak option, I'll rub the steak with oil and salt. Then, it's into the screaming hot cast iron skillet! Don't have a cast iron pan? No problem—still cook it! I aim for 1 1/2 – 2 minutes per side for rare—adjust to your liking.
Making the Yuzu Dressing and Garlic Oil
I've gotta tell you, the yuzu dressing and garlic oil are where the magic really happens – they're, like, the secret sauce-slash-oil that elevates this whole dish!
For the yuzu dressing, grab a tiny saucepan. Add 1 tablespoon of cooking sake and 2 teaspoons of mirin. Simmer for a minute, then cool it. Now, stir in 1 tablespoon of rice vinegar, 1 1/2 tablespoons of regular Japanese soy sauce, and 1 tablespoon of yuzu (or 1/2 tablespoon each of lime and lemon juice).
Next, let's tackle the garlic oil. In another tiny saucepan, heat 2 tablespoons of grapeseed oil with 3 sliced garlic cloves–about 2 mm thick. Simmer for 5 minutes until the garlic's light golden. Cool for 15, then strain, because you can use the crispy garlic later!
Assembling the Dish
With the yuzu dressing and aromatic garlic oil ready, it's time to bring all the elements together to make our Beef Tataki masterpiece!
First, I gently lay the beef slices on a plate, overlapping them slightly – think of it like creating a beautiful meaty mosaic, but, y'know, edible! Next, it's dress up time! I grab the Yuzu Dressing and drizzle about 3-4 tablespoons over the beef, making sure every slice gets a kiss of that citrusy goodness.
Then, I drizzle about 1 1/2 tablespoons of that glorious garlic oil. It's like anointing royalty. For that ultimate crunch, I pile the crispy potato straws right in the middle like a golden haystack.
Finally, I sprinkle some green onion, adding a dash of freshness – because even beef needs a friend. Serve it straight away, and dig in!
Tips and Considerations
Before you immerse yourself, there are a few things I think you should know to make this dish a total knock-out—trust me, these tips can make all the difference!
First, remember the beef. A thinner tenderloin is easier to slice – aim for about 5-6 inches! If it's too thick, slice it. Seriously!
Next, grab a sharp knife. Hold the beef firmly while slicing—no crumbling allowed! Don't sweat it if you tear a slice; nobody's judging.
Don't skip the Yuzu dressing. Make it up to 12 hours ahead, but know the yuzu will lose some freshness.
Last, cool the garlic oil for 15 minutes and strain. And by all means, save the crispy garlic! You definitely want to use it in something else to eat!
Short Recipe Version
Beef Tataki
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4
Ingredients:
- 1 lb beef tenderloin
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp yuzu juice
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Salt and pepper to taste
- Optional: Thinly sliced green onions, Sesame seeds
Instructions:
- Season beef with salt and pepper.
- Heat olive oil in a skillet over high heat.
- Sear beef on all sides for about 30 seconds per side.
- Remove beef from skillet and immediately place in the freezer for 10 minutes.
- While beef chills, whisk together soy sauce, yuzu juice, rice vinegar, and sesame oil.
- Thinly slice beef against the grain.
- Arrange slices on a plate.
- Pour yuzu dressing over the beef and drizzle garlic oil from the skillet on the plate.
- Garnish with the chopped green onions and sesame seeds.
Nutrition (per serving, estimated):
- Calories: 250
- Protein: 30g
- Fat: 14g
- Carbohydrates: 5g