Beef Tataki with Ponzu

Seared-rare beef loin sliced paper-thin and dressed with citrusy ponzu, garlic chips and scallion.

Ingredients

• 1 lb beef tenderloin or sirloin, in one piece
• 1 tbsp vegetable oil

Salt and pepper

• 1/3 cup ponzu sauce
• 1 tbsp grated daikon
• 2 garlic cloves, thinly sliced and fried to chips
• 1 scallion, thinly sliced
• 1 tsp toasted sesame seeds
• Microgreens, for garnish

Directions

Season the beef all over with salt and pepper.

1. Heat the oil in a skillet until very hot and sear the beef on all sides just until browned but still raw inside, about 4 minutes total.
2. Plunge the beef into an ice bath briefly to stop the cooking, then pat dry and chill 10 minutes.
3. Slice the beef as thinly as possible against the grain and fan it out on a chilled plate.
4. Spoon ponzu over the slices and top with grated daikon.
5. Scatter the garlic chips, scallion, sesame seeds and microgreens over the top and serve cold.

Notes

Based on the seared beef tataki served at Chef Masaharu Morimoto’s restaurants.