Beef Tataki With Vegetable Slaw And Ponzu
This flavorful beef tenderloin dish offers a delightful fusion of Asian-inspired flavors. The tender beef is marinated in a savory soy sauce mixture, then sliced thinly and served alongside a refreshing daikon, carrot, and cucumber slaw. Finished with a zesty lime sauce, this dish is perfect for impressing guests or treating yourself to a special meal.
— Constant Cookbook
Ingredients
- 1 beef tenderloin, about 1 1/4 lb.
- 2 tsp. Asian sesame oil
- Freshly ground pepper, to taste
- 3/4 cup soy sauce
- 3 Tbs. mirin (Japanese rice wine)
- 3 or 4 green onions, white and light green portions, thinly sliced (about 1 cup)
- 2 garlic cloves, minced
- 1 Tbs. plus 1 tsp. peeled and finely grated fresh ginger
- 1/4 cup fresh lime juice
- 3 Tbs. sake
- 1 Tbs. firmly packed brown sugar
- 1 tsp. grated lime zest
- 1 cup peeled and julienned daikon radish
- 1 large carrot, peeled and julienned
- 1 cucumber, peeled, seeded and cut julienned
- 1 Tbs. black sesame seeds
Instructions
- Preheat an oven to 500°F.
- Rub the beef all over with the sesame oil and sprinkle with pepper. Place on a wire rack set on a rimmed baking sheet. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 115°F, about 15 minutes. The meat should be very rare. Let rest for 10 minutes.
- In a sealable plastic bag large enough to hold the beef, combine 1/2 cup of the soy sauce, the mirin, half of the green onions, the garlic and the 1 Tbs. ginger. Add the beef, seal the bag and refrigerate for at least 4 hours or up to overnight, turning several times.
- Remove the beef from the marinade and discard the marinade. Place the beef in the freezer for 15 minutes to firm it up for easier slicing.
- Meanwhile, in a small bowl, whisk together the remaining 1/4 cup soy sauce, the lime juice, sake, brown sugar and lime zest. Cover the sauce and set aside at room temperature.
- In a large bowl, combine the daikon, carrot, cucumber, the remaining green onions, the 1 tsp. ginger and the sesame seeds and toss to mix well. Remove the beef from the freezer and slice thinly on the diagonal against the grain. Lay the slices on a platter and drizzle with about one-third of the sauce. Add the remaining sauce to the slaw and toss to mix, then scatter the slaw over the meat. Or, pile the slaw on a platter and top with the meat. Serve immediately. Serves 8 to 12.
- <b> Platter presentation:</b> The dish looks beautiful on a long wooden board, such as those made for slicing baguettes. Mound the slaw in a pile along the length of the board, then drape the beef slices over the slaw. The result almost looks like sashimi.
- Adapted from Williams-Sonoma <i>Good Food to Share</i>, by Sara Kate Gillingham-Ryan (Weldon Owen, Inc., 2010).
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