Beef Tataki with Crispy Shallots and Garlic
- Prep Time:
- Cook Time:
- Ready Time:
- 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.