Today I’m making beef tataki, which is like the Japanese version of steak tartare/carpaccio. Along with a homemade ponzu sauce that brings out the best qualities of the beef. It takes time, but it’s well worth the wait.
Learn how to:
Make ponzu sauce at home.
Make avocado fans.
Cook filet mignon.
Plate everything beautifully.
Ponzu recipe:
1 part sake
3 parts soy sauce
3 parts fish sauce
3 parts orange and lemon juice
Instructions:
Cook off the alcohol from the sake, then add the remaining ingredients and simmer for a couple minutes. Let it cool, then store it in a container in the fridge. Leave for 7 days.
Season filet mignon with salt and pepper, quickly sear on all sides.
Rest 5 mins, then slice and marinate in ponzu sauce for 15 mins. Serve with purple onion, cherry tomatoes, avocado and spring onion.
Music:
Prelude in C - Bach
lovesick - potsu
Pillows - Towerz
looking up - potsu
