Japanese Seared Beef Tenderloin (That’s Easier Than It Looks!)
If you’ve never heard of Beef Tataki, you may be wondering what it is. Tataki refers to a Japanese method of preparing fish or meat wherein they’re briefly seared over high heat, leaving the interior raw or very rare. The seared meat is then thinly sliced and served with a citrusy soy dressing, like ponzu sauce.
Here, I’m using filet mignon, which is impossibly tender and melts in your mouth. All you’ll need to do is season the steaks generously on all sides, sear quickly in a pan over very high heat, then wrap tightly in plastic wrap and chill completely. Once cool, slice as thinly as possible. Top the beef tataki with ponzu sauce and crispy garlic chips for a restaurant-worthy appetizer at home!
Why this recipe works:
- Chilling the steak makes it much easier to slice!
- The quick and simple sauce infuses the beef with incredible flavor.
- The texture from crispy garlic chips brings it all together!
For more easy Asian-inspired recipes, try my version of beef and scallion rolls, these irresistible jammy soy sauce eggs (perfect in ramen and noodle dishes!), or my quick and easy tuna poke bowls.
What You’ll Need
- Filet mignon: 2 steaks, about 10-12 ounces total. The steaks are seasoned simply with Kosher salt and freshly ground black pepper. If not using filet, other tender cuts like sirloin or high-quality ribeye will also work.
- Neutral oil: For searing the steaks and frying the garlic chips. Stick to light oils, such as grapeseed, avocado, canola, or vegetable oil, as they have a higher smoke point than olive oil, which can burn easily at a high temperature.
- Ponzu sauce: Made with yuzu juice (or lime juice), soy sauce, ginger, sugar, and white onion.
- For serving: Thinly sliced garlic and fresh chives.
Try It With Tuna Instead!
You can follow this exact same recipe for tataki of beef with a beautiful piece of tuna. Preferably sushi-grade tuna, if possible. This is one of my all-time favorite dishes to order at Japanese restaurants.
Easy Instructions
Full quantities and instructions can be found in the recipe card below!
- Season and Sear the Steak: Pat the steak dry, then season generously. Sear in hot oil until browned on all sides, about 3 minutes.
- Chill the Steak: Transfer the seared steaks to a plate, cool slightly, then wrap tightly in plastic wrap. Refrigerate for at least 2 hours or up to 1 day in advance.
- Make the Ponzu Dressing: Whisk together the yuzu (or lime) juice, soy sauce, grated ginger, sugar, and minced white onion. Set aside.
- Fry the Garlic Chips: Thinly slice garlic cloves, then fry in oil over medium-low heat until golden brown and crispy. Drain on a paper towel and season with salt.
- Slice and Serve: Thinly slice the chilled beef into ¼-inch thick slices. Arrange on a platter, spoon ponzu sauce on top, then garnish with crispy garlic chips and chives.
Ari’s Best Tips!
- The quality of the beef matters! Make sure you’re using fresh, high-quality beef from a trusted source. This is always a good idea, but especially important when eating steak rare (or even raw — we love steak tartare!)
- Use a very sharp knife to slice the beef as thinly as possible for the best texture.
- If you can’t find yuzu juice, a combination of lime and orange juice is a great substitute.
- Save the garlic-infused oil from frying the garlic chips – it’s delicious in dressings or for sautéing vegetables.
- For an extra kick of heat, add a pinch of red pepper flakes to the ponzu sauce.
Ingredient substitutions: use shallot or red onion in place of white onion; try scallions instead of thinly sliced chives; and if you can’t find yuzu, mix 2 Tbsp fresh lime juice with 1 Tbsp fresh orange juice.
Make-Ahead, Leftovers, & Storage
- To make-ahead: The seared steak can be refrigerated for up to 1 day before slicing and serving. The ponzu sauce can also be made up to 3 days in advance and stored in the refrigerator, and the garlic chips can be fried up to 1 week in advance and stored in an airtight container at room temperature.
- Leftovers and storage: Assembled beef tataki is best enjoyed immediately. Leftovers can be stored in the fridge for 1 day, but the beef will lose its vibrant color.
What To Pair with Tataki
Beef Tataki is a stunning appetizer or light main course. Serve it as a part of a multi-course Japanese-inspired dinner with other dishes like Miso Salmon Bites, Hamachi Crudo, and Kani Salad or as a light main dish with Blistered Shishito Peppers and miso soup.
If you’re a fan of sushi or beef carpaccio, I really think you’ll love this tataki of beef. The combination of the tender meat and the bright, citrusy ponzu sauce is unbeatable.
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Beef Tataki with Garlic Chips & Ponzu
Equipment
Ingredients
- 2 filet mignon, about 10-12 ounces
- 1 Tbsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- 3 Tbsp yuzu juice, or lime juice
- 2 Tbsp low-sodium soy sauce or tamari (if making gluten-free)
- 2 tsp grated ginger
- 2 tsp sugar
- ½ small white onion, finely minced, about 2 Tbsp
- 2 Tbsp thinly sliced chives, for serving
For the garlic chips
- 4 cloves of garlic
- 1-2 cups neutral oil
Instructions
- Season the steak. Pat the steak dry on all sides, then season generously on all sides with 1 Tbsp Kosher salt and ¼ tsp freshly ground black pepper. Heat 2 Tbsp neutral oil over high heat in a large cast-iron or stainless steel skillet until very hot.
- Sear the steak. Once hot, add the steaks and cook until browned on all sides, about 3 minutes total. The goal is for the beef to get a little color, but for the center to remain largely uncooked. Transfer to a plate or cutting board, then cool for a few minutes. Wrap tightly in plastic wrap, then refrigerate for at least 2 hours. This can be done 1 day in advance.
- Make the ponzu dressing. Combine 3 Tbsp yuzu juice, 2 Tbsp soy sauce, 2 tsp grated ginger, 2 tsp sugar, and 2 Tbsp minced white onion. Stir well, then set aside.
- Make garlic chips. Thinly slice 4 cloves of garlic using either a sharp knife or a mandoline. The thinner, the better! Place in a small skillet or saucepan, then cover completely with neutral oil. The amount of oil you’ll need will depend on the sauce of the pan. Heat over medium-low heat, warming gently until the garlic is light golden brown and crispy. Use a slotted spoon or spider to transfer to a paper-towel lined rack, then drain. Season lightly with Kosher salt. The leftover garlic-infused oil can be used for cooking or salad dressings.
- Assemble, then serve! Thinly slice the beef into ¼-inch thick slices, then plate decoratively with overlapping slices or concentric circles. Spoon as much of the ponzu sauce as you like on top, then garnish with garlic chips and thinly chives.
Nutrition
Photography by: Megan McKeehan
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