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home > recipes > meat > beef tataki with ponzu sauce
from US from Cooking.Com For the Beef: 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 For the Ponzu Sauce: 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 (see Note) 2 tablespoon very finely snipped fresh chives FOR THE BEEF: 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. TO MAKE THE PONZU SAUCE: 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. -Ruth Shaffer. ac698@leo.nmc.edu

Beef Tataki with Ponzu Sauce


average rating = 5 stars(5.000010 comments available)
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Recipe Alert Most Popular Recipes Photo
(posted January 11, 2001)

from US

from Cooking.Com

For the
Beef:

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

For the
Ponzu
Sauce:

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 (see Note)
2 tablespoon very finely snipped fresh chives

FOR THE
BEEF: 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.


TO MAKE THE
PONZU
SAUCE: 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.

-Ruth Shaffer.
ac698@leo.nmc.edu



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+10 comments


from Victoria, Australia wrote:1  0

This recipe is a very good recipe because it describes what it should look like. The end result trust me you will love it I have made countless times.
5 starsApril 12, 2014


from Central IL, United States wrote:1  0

I didn't have Beef Tataki until I moved to Detroit and found a couple of Japanese places serving it. After moving to Central IL I have been craving it but was not confident enough to try it out. I have to say this recipe was very tasty and close to what was served in Tampa.
5 starsJanuary 7, 2010


from Detroit, United States wrote:6  5

WOW; easy and excellent. I used NY strips instead of filet; worked out great.
5 starsDecember 31, 2003


from Vancouver, BC, Canada wrote:6  8

Don't be fooled by other recipes out there. This one is excellent. This is the real thing. I lived in Japan so I know a good beef tataki recipe when I see it! Thanks for sharing it, Ruth.
5 starsNovember 1, 2003


from Ca, United States wrote:3  6

One of my favorite recipes... I always order it if i can find it...
5 starsSeptember 11, 2003


from Torrance,CA, United States wrote:4  7

Wow... all I can say is wow.
5 starsJuly 26, 2003


from Dungannon, United Kingdom wrote:2  7

what a dish it was so good
5 starsJune 20, 2003


from Perth WA, United States wrote:4  5

A favourite dish of mine and this is a foolproof way to prepare it.
5 starsJune 7, 2002


from Kansas City, KS, United States wrote:5  4

This turned out so well for us and it was very different from anything we usually make. We're definitely going to prepare this again.
5 starsAugust 17, 2001


from Edmunton, Canada wrote:9  8

The meat was a bit tricky but the sauce was very different and tasty.
5 starsJanuary 16, 2001


 
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