Japanese cuisine · Meat & Kebab

Gyu no Tataki

Beef fillet seared hard on the outside and raw inside, sliced thin with ponzu, leek and grated garlic.

Ingredients · for 4 servings

• 600 g beef fillet, whole piece
• 4 tbsp ponzu (or substitute 3 tbsp soy sauce + 1 tbsp lemon juice)
• 3 garlic cloves
• 1 bunch spring onions
• 1 piece daikon radish (approx. 10 cm)
• 1 piece ginger (3 cm)
• 1 tbsp sesame oil
• 1 tsp coarse sea salt
• 1/2 tsp pepper
• 1 tsp toasted sesame seeds

Instructions

1. Take the beef fillet out of the fridge 30 min. before searing, pat dry and rub firmly all over with coarse sea salt and pepper.
2. Heat the sesame oil until very hot in a heavy pan and sear the fillet on all sides for 45-60 sec. each, until a dark crust forms while the center stays cool and raw.
3. Immediately dunk the meat in ice water for 15 sec., pat dry, wrap in plastic wrap and chill in the fridge for at least 20 min.
4. Finely grate the daikon and press out slightly, finely grate the ginger, shave the garlic paper-thin and cut the spring onions into fine rings.
5. Slice the cold fillet across the grain into 4 mm thin slices with a very sharp knife and fan them out on a flat platter.
6. Top with daikon, ginger, garlic slices and spring onions, drizzle with ponzu, sprinkle with sesame seeds and serve well chilled.