A simple and elegant Japanese dish. Thinly sliced rare beef in a garlic and ginger ponzu sauce served at room temperature. This recipe uses filet mignon, but you can use top sirloin or even fish. The filet mignon is cooked using a sous vide cooker providing you with a tender and rare piece of steak. You can also make this dish by searing the steak on all sides then marinating it in ponzu sauce.
Ponzu sauce, is a Japanese citrus sauce that adds a refreshing flavor to many dishes. This versatile sauce can be used as a dipping sauce, dressing for salads or noodles or a marinade for seafood and meats. Place the ponzu sauce in an airtight container and store it in the refrigerator for up to a month.
Homemade ponzu sauce recipe.
Beef Tataki with Ponzu Sauce
Ingredients
1lb Filet mignon
1T Butter
1T Vegetable oil
1 Green Onion
Ponzu Sauce
½C Soy sauce
3T Rice Vinegar
3T Mirin
6T Fresh squeezed lemon juice
¼t Lemon zest
½t Green Onion, chopped
½t Ginger, Chopped
½t Garlic, chopped
Directions
In a small bowl mix together soy sauce, rice vinegar, mirin and lemon juice. Add lemon zest, green onion, ginger and garlic. Refrigerate for a minimum of 1 hour. Pour over a sieve to get rid of zest, green onion, ginger and garlic.
Set sous vide cooker to 130 degrees. Place steak in zipper lock bag with ¼C ponzu sauce and butter. Seal the bag using the water immersion technique. Place the bag in the water bath and set timer for 1 hour for rare.
Heat oil in medium skillet over high heat. Sear the steak for about 30 seconds per side. Remove and let rest.
Thinly slice the meat against the grain and arrange it on a serving platter. Pour ponzu sauce over the steak and top with green onions.
Cibo E Famiglia 