Beef Tataki

Japanese Beef Tataki 

 The ingredients for this dish came from A Moveable Feast but the preparation was somewhat different in that the beef was cooked medium rare and the original was rare and garnishes were omitted.

• 1-1/4 lb. trimmed center-cut beef tenderloin
• Olive oil for frying garlic and for the beef
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, thinly sliced lengthwise

For the onion ponzu

• 1/2 cup minced white onion
• 3 Tbs. grapeseed oil
• 1 Tbs. fresh lemon juice
• 1 Tbs. unseasoned rice vinegar
• 1 Tbs. dark soy sauce
• 1/4 tsp. minced fresh ginger
• 1/4 tsp. minced garlic

For the tataki dressing

• 5 Tbs. soy sauce
• 1/2 cup unseasoned rice vinegar
• Pinch of bonito flakes (optional)

Beef was rubbed with oil then cooked on the grill until medium rare and browned on both sides... about 3 minutes per side on a hot grill.  A couple of cloves of garlic was sliced thin and grilled along with the beef for about 3 minutes then sprinkled over he meat after it was cut and seasoned with the sauces.  When done, slice beef into somewhat thin slices and dress with onion ponzu and tataki dressing. Sprinkle roasted garlic chips over.

• Make the onion ponzu
• In a small bowl, whisk together the onion, oil, lemon juice, vinegar, soy sauce, ginger, and garlic until combined.

Make the tataki dressing

• In another small bowl, whisk the soy sauce, vinegar, and bonito flakes, if using.
• With a sharp carving knife, thinly slice the beef and arrange on 10 to 12 dinner plates. Spoon some of the onion ponzu on top of the beef, then drizzle on some tataki dressing, and top with the garlic chips.

We had this with steamed rice and cucumber kimchi.

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