Beef Tataki with Yuzu Dressing and Crispy Potato Topping Recipe
Introduction
Beef Tataki is a Japanese-inspired dish featuring lightly seared, thinly sliced beef served with a tangy yuzu dressing and crispy toppings. It’s elegant yet simple to prepare, perfect for impressing guests or enjoying a flavorful weeknight treat.
Ingredients
- 250g / 8 oz beef tenderloin/fillet (thin piece 13-15cm long, cut to even thickness) or 300g /10 oz sirloin steak (Porterhouse/New York strip)
- 1/2 tbsp vegetable oil (or other neutral flavored oil)
- 1/4 tsp cooking salt / kosher salt
- Yuzu Dressing:
- 1 tbsp cooking sake
- 2 tsp mirin
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 1/2 tbsp Japanese soy sauce, regular
- 1 tbsp yuzu juice or 1/2 tbsp each lime and lemon juice
- Garlic oil (optional):
- 2 tbsp grapeseed oil (or rapeseed oil, light olive oil)
- 3 garlic cloves, sliced 2 mm thick
- Crispy topping (choose one):
- Crispy potato straws (Pommes Paille)
- Crispy fried shallots (store-bought)
- 1 green onion, finely sliced (optional)
Instructions
- Step 1: For beef tenderloin, preheat the oven to 130°C / 275°F. Rub the beef with oil and sprinkle with salt. Place on a rack over a tray and roast for 18–20 minutes until the center reaches 41°C / 105°F (check after 15 minutes).
- Step 2: Heat a cast iron skillet on high until smoking. Sear each side of the beef for 10 seconds total, including all four sides.
- Step 3: Transfer beef to a rack on a tray. Cool at room temperature for 30 minutes, then refrigerate uncovered for 2 hours.
- Step 4: When ready, slice beef as thinly as possible (about 3mm thick, up to 5mm is fine).
- Step 5: To make yuzu dressing, combine sake and mirin in a small saucepan over low heat. Bring to a simmer for 1 minute, then cool. Stir in rice vinegar, soy sauce, and yuzu or citrus juice.
- Step 6: For optional garlic oil, simmer sliced garlic in grapeseed oil over low heat for 5 minutes until garlic is light golden. Cool 15 minutes, then strain.
- Step 7: To assemble, arrange beef slices slightly overlapping on a plate. Drizzle with 3–4 tbsp yuzu dressing and 1 1/2 tbsp garlic oil. Add a heap of crispy potato straws or fried shallots in the center and sprinkle with sliced green onion.
- Alternative for sirloin steak: Rub steak with oil and salt. Heat skillet until smoking, then cook steak to rare (about 1 1/2 – 2 minutes per side, depending on thickness). Cool and slice thinly. Assemble as above, using crispy fried shallots for garnish.
- Step 8: Serve immediately, ensuring every bite has a bit of crispy topping and dressing.
Tips & Variations
- Use sirloin steak for an easier, quicker option without the oven step.
- If yuzu juice is unavailable, a mix of lime and lemon juice makes a great substitute.
- Be careful not to over-sear the beef; the goal is to keep it rare inside.
- Save the fried garlic from garlic oil for adding crunch to other dishes.
- For extra flavor, add a little grated ginger to the dressing.
Storage
Store leftover sliced beef covered in the refrigerator for up to 2 days. Keep crispy toppings separate to maintain their texture. Reheat briefly in a hot pan if desired but best served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of beef for tataki?
Yes, sirloin steak is a popular and easier alternative to tenderloin. Just adjust cooking times to maintain a rare center.
What if I don’t have yuzu juice?
You can substitute yuzu juice with a mixture of lime and lemon juice in equal parts to mimic the citrus flavor.
Print
Beef Tataki with Yuzu Dressing and Crispy Potato Topping Recipe
- Total Time: 3 hours 40 minutes
- Yield: 2 servings 1x
Description
Beef Tataki is a refined Japanese dish featuring lightly seared, thinly sliced beef served with a flavorful yuzu dressing and optional garlic oil. This recipe offers two beef choices: premium beef tenderloin or an easier sirloin steak, both prepared to achieve a tender, rare finish accentuated with crispy toppings and fresh garnishes. Perfect for a sophisticated appetizer or main course that balances freshness, umami, and textural contrast.
Ingredients
Scale
Beef
- 250g / 8 oz beef tenderloin/fillet – thin piece 13-15cm long, cut to even thickness
- OR 300g / 10 oz sirloin steak (Porterhouse/New York strip)
Cooking
- 1/2 tbsp vegetable oil (or other neutral flavored oil)
- 1/4 tsp cooking salt / kosher salt
Yuzu Dressing
- 1 tbsp cooking sake
- 2 tsp mirin
- 1 tbsp rice vinegar (or substitute apple cider vinegar)
- 1 1/2 tbsp Japanese soy sauce, regular
- 1 tbsp yuzu juice (or 1/2 tbsp each lime and lemon juice)
Garlic Oil (Optional)
- 2 tbsp grapeseed oil (or rapeseed oil or light olive oil)
- 3 garlic cloves, sliced 2 mm thick
Crispy Topping Options (Choose One)
- Crispy potato straws (Pommes Paille)
- Crispy fried shallots (store-bought)
Garnish
- 1 green onion, finely sliced (optional curling)
Instructions
- Prepare the beef tenderloin: Preheat the oven to 130°C / 275°F. Rub the beef tenderloin with vegetable oil and sprinkle with salt. Place it on a rack set over a tray to roast evenly.
- Roast the beef: Roast for 18–20 minutes until the internal temperature reaches 41°C / 105°F, checking at 15 minutes to avoid overcooking.
- Sear the beef: Heat a cast iron skillet on high heat until smoking. Sear each side of the beef quickly for about 10 seconds, including all four sides, just to develop a crust while keeping the interior rare.
- Cool the beef: Transfer the beef onto a rack set on a tray. Let it cool at room temperature for 30 minutes, then refrigerate uncovered for 2 hours to firm up.
- Slice the beef: When ready to serve, slice the beef as thinly as possible without tearing, aiming for about 3mm (1/16 inch) thickness, acceptable up to 5mm (1/8 inch).
- Make the yuzu dressing: In a small saucepan, combine sake and mirin. Heat on low until simmering, then simmer for 1 minute. Remove from heat, cool, then stir in rice vinegar, soy sauce, and yuzu juice (or lime and lemon juice).
- Prepare garlic oil (optional): Place garlic slices and grapeseed oil in a small saucepan over low heat. Simmer gently for 5 minutes, stirring occasionally, until garlic is light golden. Cool for 15 minutes and strain the oil, reserving crispy garlic for another use.
- Assemble the dish: Arrange beef slices overlapping on a plate. Drizzle with 3-4 tablespoons of yuzu dressing and 1 1/2 tablespoons of garlic oil (if using). Pile crispy potato straws or fried shallots in the center and sprinkle with finely sliced green onion garnish.
- Serve: Serve immediately, ensuring each bite includes some crispy topping and a good amount of sauce for optimal flavor and texture.
- Alternative sirloin steak option: Rub the sirloin steak with oil and salt. Heat a cast iron skillet on high until smoking, then cook steak to rare (approximately 1.5–2 minutes per side, depending on thickness). Cool and slice thinly as with the tenderloin. Plate slices overlapping, drizzle with yuzu dressing and garlic oil, sprinkle crispy fried shallots and green onion on top, and serve.
Notes
- Use premium beef tenderloin for a delicate texture or sirloin steak for an easier and more affordable option.
- Check internal temperature carefully during roasting to maintain rare doneness.
- Yuzu juice can be substituted by mixing lime and lemon juice if fresh yuzu is unavailable.
- Garlic oil is optional but adds a fragrant richness; reserve fried garlic pieces for another use to avoid bitterness.
- Crispy potato straws offer a refined presentation; store-bought fried shallots are a convenient alternative.
- Thin slicing is key to tender texture and presentation; chill beef before slicing to help achieve thin cuts.
- For sirloin steak doneness, adjust cooking times according to thickness and preferred doneness.
- Garnish with green onion for freshness and visual appeal, optionally curling the green parts for decoration.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Japanese
Keywords: Beef Tataki, Japanese Beef Tataki, Yuzu Dressing, Seared Beef, Tataki Recipe
