Japanese beef tataki with ponzu
Seared rare beef with citrus-infused sauce
Serves
2 - 3
Prep Time
3 hrs 40 mins
Cook Time
5 mins
For a show-stopping dish that blends elegance with bold flavours, this Japanese beef tataki with ponzu, micro-greens, Kewpie mayo, and pickled ginger is perfect for your Christmas or entertaining spread. The tender eye fillet is lightly seared to preserve its natural juiciness, while the tangy ponzu sauce adds a refreshing depth.
A drizzle of creamy kewpie mayo and a zing of pickled ginger bring a delightful contrast to the dish, while fresh micro-greens provide a vibrant finishing touch. This recipe is not only visually stunning but also a crowd-pleaser with its unique combination of textures and tastes. Perfect for impressing your guests with something truly special this holiday season!
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ShareIngredients
300g Quality Mark beef eye filleti
olive oil
salt and pepper
black and white sesame seeds
ponzu sauce
micro greens
pickled ginger
Kewpie mayoi
Method
Bring the meat to room temperature by removing it from the fridge ½ an hour prior to cooking.
Brush with olive oil and season generously with salt and pepper.
Heat a heavy based frying pan on high heat.
Sear the beef briefly on all sides.
Remove from the pan and wrap tightly in clingfilm.
Place in the freezer for at least 3 hours, until very firm.
When you are ready to serve, remove the cling film and slice very thinly using a sharp knife. (If you have frozen the meat overnight, allow 30 minutes for the meat to thaw out a little before attempting to slice it.)
Assemble the dish by arranging the beef on a large platter, sprinkle over the sesame seeds, micro greens, small pieces of pickled ginger, and dots of Kewpie mayo.
Finally drizzle over a little ponzu sauce and ensure a little extra is served alongside in a small dish for dipping.
Serve immediately.
Nutrition Information per Serving (107g)
This nutrition analysis is based on 3 serves and is for the beef tataki only.
