Go Back
–+ servings

Beef Tataki

Print Recipe Pin Recipe
No ratings yet
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time & Cooling Time: 30 minutes
Total Time: 1 hour
Calories: 541kcal
Servings: 2 People
Metric - Imperial

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 m 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.
Chef's Tips
Get the pan properly smoking hot before the steak goes in — a quick, hard sear is what gives tataki its signature crust while keeping the centre rare, so don't rush the pan's heat-up.
Let the dressing cool completely in the fridge before it touches the beef or salad — pouring it on warm will start to cook the thinly sliced beef and daikon, taking away from the dish's fresh, raw texture.
Slice the beef as thinly as possible once rested — tataki is meant to be eaten in delicate strips, and thick slices will feel heavy against the light dressing and crunchy vegetables.
Storage & Reheating
Best made and eaten fresh, given the rare beef and raw vegetables. Leftover beef will keep in the fridge for up to 2 days in an airtight container, but it's not recommended to reheat — tataki is meant to be enjoyed cold or at room temperature, and reheating will cook out the rare centre. The dressing can be made ahead and kept in the fridge for up to a week.
Serving 450gCalories 541kcalCarbohydrates 18gProtein 56.5gFat 23.5gSaturated Fat 7.2gPolyunsaturated Fat 2.94gMonounsaturated Fat 12.19gTrans Fat 0.5gCholesterol 132.5mgSodium 276.8mgPotassium 1144.7mgFiber 2.7gSugar 11.5gVitamin A 81.27IUVitamin C 27.7mgCalcium 80.8mgIron 7.6mg