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LOCATION: Recipes >> Asian >> Beef Tataki 01

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Beef Tataki with Ponzu Sauce

2-pound whole, trimmed beef tenderloin (filet), chilled
1 tablespoon vegetable oil
2 tablespoons sweet soy sauce (optional, available at Asian markets)
1/4 teaspoon freshly ground black pepper
1/3 cup low-sodium soy sauce
1/4 cup mirin (sweet Japanese cooking wine) or sherry
3 green onions, white and light green parts only, thinly sliced
2 large cloves garlic, thinly sliced
Zest of 1 lemon, removed in strips with a vegetable peeler

4 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons turbinado, raw, or brown sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon ginger juice
2 tablespoon very finely snipped fresh chives

Preheat the oven to 500 degrees F. Be sure to let it reach its
temperature before roasting the beef. Rub all sides of the beef
with the vegetable oil, then rub in the soy sauce, if using, and
season with the pepper. Place on a rack over a roasting pan and
sear in the hot oven for 15 minutes. The internal temperature, in
the very center, should be 115 degrees F. Immediately transfer the
roasting rack to a tray (to catch the juices; do not keep over the
roasting pan or the beef will continue to cook).

Set in a cool place to stop the cooking as quickly as possible. In
a heavy-duty resealable plastic bag large enough to hold the beef,
combine the soy sauce, mirin, green onions, garlic, and lemon zest.
As soon as the beef is cool enough to handle, transfer to the bag
and refrigerate for at least 6 hours and up to 24 hours, turning
over occasionally.

In a bowl, whisk together the soy sauce, vinegar, sugar, lemon and
lime juices, and ginger juice. Keep whisking until the sugar
dissolves.

About 45 minutes before you plan to serve, place the bag in the
freezer (this will firm the beef and make it easier to cut even
slices). After 20 minutes, remove the beef from the bag and discard
the marinade. Slice crosswise with a very sharp knife into 1/4-inch
slices, keeping them to an even thickness if possible. Fan the
slices, overlapping, on a platter and let stand for 10 minutes.
Drizzle with the Ponzu sauce and serve.


NOTE: To make 1 teaspoon ginger juice, grate a 1-inch piece of
peeled, fresh ginger on a ceramic ginger grater set over a plate.
Transfer the grated ginger and any juice on the plate to a small,
fine-meshed strainer and press down on the ginger pulp to extract
all its juice.

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