Beef Tataki with Ponzu

When it comes to beef tenderloin, less is more. This is all about balancing powerful flavours and letting the tender, seared fillet shine through.

Course Appetizer, Main Dishes

Cuisine Asian, Japanese

Keyword beef tenderloin, ponzu shoyu

Prep Time 15

Cook Time 5

Total Time 25

Servings (main or appetizer)

Calories 342kcal

Ingredients

275 g beef tenderloin
2 tsp ground dried shiitake mushrooms (see note)
1/2 tsp shichimi togarashi
1/2 tsp black pepper freshly ground
1/8 tsp sansho pepper (optional)
1/2 tsp salt
1 tbsp vegetable oil
1 tsp sesame oil
2 small watermelon radishes or other mild radish, including daikon
6 scallions white part only
3 tbsp ponzu

Instructions

If your meat was in the refrigerator, allow it to come to room temperature. Cut the tenderloin across the grain into 2 steaks. Sprinkle the flat sides with salt and set aside.
Slice thin rounds of radish and set aside.
Trim the scallions and cut them into very thin matchsticks and set aside.
Combine the dried shiitake powder, shichimi togarashi, black pepper, and sansho (if using) in a small bowl. Rub the upper and lower surfaces of the steaks with the mixture, making sure to evenly cover meat.
Heat the oils in a heavy-bottomed frying pan (ideally cast iron). Once they're very hot, add the steaks and sear each side for no more than 1 minute. Remove from heat, set aside, and rest for 5 minutes.
Slice the steak as thinly as you can manage while still ending up with solid pieces. Serve with onions and radishes, and ponzu for dipping.

Notes

Dried shiitake powder is a surprisingly versatile and simple ingredient to prepare. Simple remove the stems from a small handful of dried shiitake mushrooms and pulverize them in a spice grinder or food processor. The finer you can get the powder, the better. Extra mushroom powder will keep in a spice jar for at least several months.

Nutrition