Beef Tataki with Crispy Shallots and Garlic

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Beef Tataki with Crispy Shallots and Garlic

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Here is a light and perfect way to enjoy beef tenderloin. I love how the mini fried onions and garlic give it an almost steakhouse flavor. This one is great for summer out on the patio with some good wine. I want to thank Chef Morimoto for the inspiration.



Beef Tataki with Crispy Shallots and Garlic

On 03/02/2011 (Thursday) at 6:40 am by Benny.
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  • Prep Time:
    12 min
  • Cook Time:
    20 min
  • Ready Time:
    32 min


4 servings


  • 8 oz beef tenderloin
  • two finley sliced shallot
  • 3 cloves finely sliced garlic
  • Finley chopped spring onion
  • 1 teaspoon Sesame oil
  • 6 tablespoons Soy sauce
  • 8 tablespoons Rice wine vinegar
  • Tablespoon bonito flakes


Prepare the sauce by combining the sesame oil, soy, bonito flakes and rice wine vinegar in a sauce pan and warm slightly for 5 min strain and set aside.

Now in a small sauce pan heat 2 inch of canola oil to about 280 degrees and gently fry the sliced shallots and garlic until turning brown, drain on a paper towel and set aside.

Hot pan and canola oil, take the tenderloin and sear on each side for 5 seconds making sure there is no red all around, now plunge into an ice bath to stop the cooking.

Now with a very sharp knife or deli slicer slice the meat as thin as you can get it. Lay on a plate as I’ve shown and put some of the shallot garlic chips on each piece and some of the finely chopped spring onion. Now spoon on some of the sauce around each piece and you’re ready to enjoy.

Easy stuff , huge results and serious admiration from your friends I assure you this one.


Step by step in photos here  >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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