Beef Tataki
Tataki is all about the sear. A properly smoking hot pan gives the eye fillet a beautiful crust in under two minutes a side, while the centre stays rare underneath.
The dressing needs to cool completely before it touches the beef or salad. Pour it on warm and it’ll start cooking the thinly sliced beef and daikon, taking away from that fresh, raw texture that makes this dish work.
Sliced thin and layered with crisp daikon, onion, and peppery rocket, it’s a light, restaurant-style dish that’s easier to pull off at home than it looks.
Beef Tataki
BEEF · STARTER · MEDIUM
A quick sear, a light dressing, and real restaurant flavour
Getting the pan properly smoking hot before the steak goes in is what gives tataki its signature crust while keeping the centre rare. Don't rush the pan's heat-up.
Letting the dressing cool completely in the fridge before it goes anywhere near the beef or vegetables keeps everything fresh and raw, rather than lightly cooking it on contact.
Sliced as thinly as possible once rested, the beef stays delicate against the light soy citrus dressing and crunchy daikon, rather than feeling heavy or overpowering.
Beef Tataki
Ingredients
Steak & Salad
- 22.5 ml Peanut Oil
- 500 g Beef Eye Fillet Tenderloin
- 1 White or Red Onion Sliced
- 200 g Chinese Radish (Daikon) Juilienned
- Rocket (Arugula) To Serve
- Salt & Pepper To Taste
Dressing
- 22.5 ml Cooking Sake
- 22.5 ml Mirin
- 37.5 ml Soy Sauce
- 22.5 ml Rice Vinegar
- ½ Orange Juiced
- 1 Garlic Clove Crushed
Method
- Trim off any sinew or fat (if any) from the eye fillet. Bring it to room temperature & generously season with sea salt flakes & cracked black pepper.
- To make the dressing, add the cooking sake & mirin to a small saucepan & bring to a simmer over medium heat. Remove from the heat & add in the soy sauce, rice vinegar, orange juice & crushed garlic. Mix to combine & pour into a bowl or jar & place into the fridge to completely cool down (don't put it on the salad if it's still warm).
- Heat a large pan over high heat & allow it to start smoking. Add in the peanut oil then gently place in the seasoned steaks. Sear for 1½ to 2 minutes on each side or until a beautiful golden crust had formed, place them on their sides & gently roll them in the pan to brown them all over. Remover from the pan & allow to rest for 20 minutes. Slice into thin strips.
- Drain the water from the onion & Chinese radish (daikon). Place the rocket (arugula) into the centre of a large plate & place over some of the thinly sliced onion. Top it with the Chinese radish (daikon) then pour over some dressing. Place over the thinly sliced beef & top with the dressing. Repeat the process one more time. Serve.
