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Buy the best possible beef fillet. This is a luxurious dish and deserves the finest ingredients. Can be served on it’s own as a starter or a rice noodle salad as a main course.

2 tbsp rosemary fronds, finely chopped

2 tbsp dry oregano

2 tbsp coriander seeds, crushed in a mortar & pestle

2 tbsp Szechuan pepper, crushed in a mortar & pestle

2 tsp sea salt

750 g beef fillet (ideally centre cut in one piece)

vegetable oil

2 tbsp English mustard

pickled sushi ginger from a jar

sesame oil to drizzle

sweet soy sauce to drizzle

1 lime, juiced

4 spring onions finely sliced

2 red chilli, finely sliced

coriander leaves

Mix rosemary, oregano, szechuan pepper, coriander and salt. spread onto a dinner plate and set aside.

Make sure your beef is trimmed of all sinew. Rub all over with vegetable oil and season with salt.  Heat a frying pan over a high heat. Seal the beef of all sides making sure it is well coloured. Remove from the pan and allow to cool for a few moments.

Brush all over with mustard, roll in the spice mix until coated on all sides. Wrap tightly in cling film forming the meat into a neat cylinder and put in the fridge for overnight or for at least 12 hours. Put in the freezer for 40 minutes. After 40 minutes remove from the freezer and cut into thin slices, spread them onto a serving platter.

Top with slices of pickled ginger. Drizzle with sweet soy sauce, lime juice and sesame oil then sprinkle with spring onions, chilli and coriander leaves.

Beef Tataki

Jules
Buy the best possible beef fillet. This is a luxurious dish and deserves the finest ingredients. Can be served on it's own as a starter or a rice noodle salad as a main course.
No ratings yet
Prep Time 15 minutes
Cook Time 10 minutes
time in fridge and freezer 12 hours 40 minutes
Servings 6 people

Ingredients
  

  • 2 tbsp rosemary fronds finely chopped
  • 2 tbsp dry oregano
  • 2 tbsp coriander seeds crushed in a mortar & pestle
  • 2 tbsp Szechuan pepper crushed in a mortar & pestle
  • 2 tsp sea salt
  • 750 g beef fillet (centre cut in one piece)
  • vegetable oil
  • 2 tbsp english mustard
  • pickled sushi ginger in a jar
  • sesame oil for drizzling
  • sweet soy sauce for drizzling
  • 1 lime juiced
  • 4 spring onion thinly sliced
  • 2 red chilli finely sliced
  • coriander leaves

Instructions
 

  • Mix rosemary, oregano, Szechuan pepper, coriander and salt. spread onto a dinner plate and set aside.
  • Make sure your beef is trimmed of all sinew. Rub all over with vegetable oil and season with salt.  Heat a frying pan over a high heat. Seal the beef of all sides making sure it is well coloured. Remove from the pan and allow to cool for a few moments.
  • Brush all over with mustard, roll in the spice mix until coated on all sides. Wrap tightly in cling film forming the meat into a neat cylinder and put in the fridge for overnight or for at least 12 hours. Put in the freezer for 40 minutes. After 40 minutes remove from the freezer and cut into thin slices, spread them onto a serving platter.
  • Top with slices of pickled ginger. Drizzle with sweet soy sauce, lime juice and sesame oil then sprinkle with spring onions, chilli and coriander leaves.
Tried this recipe?Let us know how it was!

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