Beef Tataki

By RecipeTin Eats · 30 min

Ingredients

Instructions

1. Preheat the oven to 130°C/275°F. Rub the beef with the oil and sprinkle with salt. Place on a rack set over a tray.
2. Roast for 18 to 20 minutes, until the centre reads 41°C/105°F on a thermometer (check first at 15 minutes).
3. Heat a cast iron skillet on high until smoking. Sear each side of the beef for just 10 seconds (4 sides in total).
4. Move the beef to a rack on a tray. Cool for 30 minutes at room temperature, then refrigerate uncovered for 2 hours.
5. When ready to serve, slice the beef as thinly as possible without tearing, aiming for 3mm (1/16") and no thicker than 5mm (1/8").
6. For the yuzu dressing, heat the sake and mirin in a small saucepan over low heat. Bring to a simmer and cook for 1 minute. Pour into a bowl and let cool, then stir in the remaining dressing ingredients.
7. For the garlic oil, heat the garlic and grapeseed oil in a small saucepan over low heat for about 5 minutes, stirring occasionally, until the garlic is light golden. Cool for 15 minutes, then strain.
8. Lay the beef slices on a plate, overlapping slightly. Drizzle with 3 to 4 tbsp of dressing, then with 1 1/2 tbsp of garlic oil. Serve straight away with the garnish of your choice, sprinkling green onion on top.

Summarized from RecipeTin Eats's video. Watch it for the details.

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