Skip to main content

Beef fillet tataki with onion ponzu salsa and garlic

 



Method 1


Ingredients

For the ponzu sauce

25ml/¾fl oz soy sauce

50ml/2fl oz rice vinegar

10ml/2 tsp lemon juice

For the onion ponzu salsa

1 white onion, finely diced

¼ tsp garlic purée

40ml/1⅓fl oz grapeseed oil

For the garlic crisps

3 whole garlic cloves, peeled

200ml/7fl oz whole milk

500ml/18fl oz vegetable oil, for frying

For the beef fillet tataki

100g/3½oz beef fillet, trimmed

1 dash grapeseed oil, or another neutral-flavoured oil

sea salt and freshly ground black pepper

To serve

bunch spring onions, washed and finely sliced


To make the ponzu sauce, mix together the soy sauce, rice vinegar and lemon juice, stirring until well combined. Weigh out 35g/1¼oz into a bowl for the salsa, reserving the rest for serving.


To make the onion ponzu salsa, combine the ponzu sauce with the onion and garlic purée and mix well. Slowly whisk in the grapeseed oil, then chill until required.


To make the garlic crisps, use a mandoline to finely slice the garlic into thin pieces and place them into a saucepan.


Cover with the milk and bring to the boil, then immediately remove from the heat.


Drain the garlic and rinse gently in cold running water, patting dry on a piece of kitchen paper.


Heat the vegetable oil in a small saucepan until it reaches 140C, then fry the garlic slices in small batches until they are golden brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain well on kitchen paper and keep in a warm place until required.


To make the beef fillet tataki, place a cast iron pan over a high heat and allow to heat up until almost smoking.


Meanwhile, generously season the beef fillet all over with salt and pepper.


Drizzle over a small amount of grapeseed oil, then place the fillet into the hot pan to sear on all sides.


Once the fillet has colour on the outside but is still very rare quickly remove it from the pan. Place on a sheet of kitchen paper to rest.


To serve, thinly slice the fillet into even pieces and arrange across a deep plate or dish. Spoon a line of the onion ponzu salsa across the beef slices and top with a row of sliced spring onion. Drizzle over a little of the leftover ponzu sauce and garnish with the garlic crisps.



Method 2


Ingredients (Serves 2–3)

For the beef:

300–350g (10–12 oz) beef fillet (tenderloin or sirloin also works)


Salt and black pepper


1 tbsp neutral oil (like canola or grapeseed)


For the ponzu onion salsa:

½ small onion, finely grated or minced


2 tbsp ponzu sauce (store-bought or homemade – see below)


1 tsp soy sauce (adjust to taste)


½ tsp rice vinegar or lemon juice (for freshness)


1 tsp mirin (optional, for sweetness)


1 tsp sesame oil


½ tsp grated ginger (optional)


Optional: chopped chives or spring onions for garnish


For the garlic chips:

2–3 garlic cloves, thinly sliced


1–2 tbsp neutral oil (for frying)


🔪 Instructions

1. Prepare the beef:

Pat the fillet dry. Season all over with salt and pepper.


Heat a skillet until very hot. Add oil and sear the beef on all sides (including the ends) for about 30 seconds to 1 minute per side – just enough to get a good crust while keeping the center rare.


Immediately transfer to a plate or wrap and chill in the fridge for 15–30 minutes to firm up (this helps with slicing).


2. Make the onion ponzu salsa:

Mix finely grated onion, ponzu, soy sauce, sesame oil, and optional vinegar, mirin, and ginger in a small bowl.


Let sit for 10 minutes to mellow the raw onion flavor.


🔧 Quick Ponzu Substitute (if needed):

Mix 2 tbsp soy sauce + 1 tbsp lemon juice + 1 tsp rice vinegar + ½ tsp sugar.


3. Make crispy garlic chips:

Heat a small amount of oil in a pan over medium-low heat.


Add garlic slices and fry until golden and crisp (watch closely — they burn fast).


Drain on paper towels and sprinkle with a little salt.


4. Slice & plate the beef:

Thinly slice the chilled beef against the grain.


Arrange slices on a plate. Spoon over the onion ponzu salsa.


5. Garnish & serve:

Top with crispy garlic chips and optional chives or spring onions.


Serve immediately as an appetizer or light main.


🥢 Tips:

Works beautifully with a side of steamed rice or a light salad.


To elevate the dish, chill your plate before serving and drizzle with a touch of yuzu juice or extra virgin sesame oil.



Labels:

Comments

Post a Comment

Popular posts from this blog

Pork and kimchi stew

  Method 1 Ingredients 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper To serve steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, st...
Post a Comment
Read more

Ponzu tofu poke bowl

Method 1 Ingredients 1 tbsp ponzu sauce ½ tbsp rice vinegar 5g ginger, peeled and grated 1 tsp sesame oil 300g silken tofu 100g edamame beans 250g pouch cooked quinoa 100g radishes, sliced 2 carrots, peeled into ribbons 2 spring onions, finely sliced 2 small seaweed thins, crumbled 1 tsp sesame seeds STEP 1 Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. STEP 2 Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. STEP 3 Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds. Method 2 Ingredients: - 1 block of firm tofu, pressed and diced - 1/4 cup soy sauce - 2 tbsp Ponzu sauce - 1 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp grated ginger - 1 clove garlic, mince...
Post a Comment
Read more

Baked ham hock pots

  Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...
Post a Comment
Read more