Beef Tataki

This Beef Tataki is a show-stopping appetizer! Delicately seared beef with zesty sauces, fresh garnishes, and melt-in-your-mouth texture.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Japanese

1 filet mignon filet mignon Fresh, quality steak is essential for the best flavor and tenderness.
1/2 teaspoon salt and pepper For seasoning the beef before searing.
2 tablespoons unsalted butter Adds richness and flavor during searing.
2 teaspoons sesame oil For a nutty aroma and flavor.
2 tablespoons lime juice Brings brightness and acidity to the dish.
2 tablespoons orange juice Adds a sweet citrus note.
2 teaspoons grated ginger For a hint of warmth and spice.
1 tablespoon sugar Balances the acidity in the sauce.
2 tablespoons soy sauce Provides that deep umami flavor.
1 teaspoon Worcestershire sauce Adds complexity to the marinade.
1 tablespoon scallions, minced Freshness and crunch for garnish.
2 avocados avocados Thinly sliced, creaminess that complements the beef.
1/4 cup fried onions Optional crispy topping for texture.
2 tablespoons scallions, minced Additional garnish for flavor.
1 teaspoon coarse black pepper For a finishing touch of spice.

Mastering Beef Tataki: How-To

Step 1: Prepare the Marinade - In a mixing bowl, combine the lime juice, orange juice, grated ginger, sugar, soy sauce, and Worcestershire sauce. Whisk until the sugar is dissolved and the mixture is well combined.
Step 2: Season the Beef - Take your filet mignon and pat it dry with paper towels. Season generously with salt and pepper on all sides.
Step 3: Sear the Beef - In a cast iron skillet, heat the unsalted butter and sesame oil over medium-high heat until melted and bubbling. Add the filet mignon and sear for about 1-2 minutes on each side, or until a nice crust forms. For best results, check the internal temperature; aim for medium-rare (about 130°F).
Step 4: Chill the Beef - Once seared, remove the beef from the skillet and wrap it in plastic wrap. Place it in the refrigerator for at least 30 minutes to cool. This step is crucial for easier slicing.
Step 5: Slice the Beef - Once cooled, remove the beef from the refrigerator and unwrap it. Using a sharp knife, slice the beef thinly against the grain. Aim for slices that are about 1/4 inch thick for optimal tenderness.
Step 6: Assemble the Dish - On a serving platter, arrange the slices of beef tataki. Drizzle some of the prepared marinade over the top. Add the sliced avocado and sprinkle with fried onions, minced scallions, and coarse black pepper for that extra flair.

Beef Tataki is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Wrap any leftover beef tightly to prevent it from drying out.
Store the marinade separately and drizzle it over the beef just before serving to maintain freshness.