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. I like the texture of filet mignon, which is impossibly tender and melts in your mouth. My personal touch? Some crispy garlic chips for textural contrast. 🙌🏻 A totally restaurant-worthy appetizer, straight from the comfort of home.
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.
Other Cuts of Beef
I recommend sticking with tender cuts like filet, sirloin, or even a high-quality ribeye.
Prefer seafood? This recipe for tataki of beef works just as well with a beautiful piece of sushi-grade tuna. Perhaps you’ve even had this at your favorite Japanese restaurant!
Easy Instructions
Full quantities and instructions can be found in the recipe card below!
First you’ll need to sear off the steaks.
Next, you’ll prepare the flavorful sauce.
Garlic chips: are they necessary? I say yes, wholeheartedly. You won’t believe how much flavor this adds to the dish, and the crunch is completely irresistible!
Finally, you’re ready to assemble and dig in. A sharp knife is key for slicing the beef as thinly as possible. You can arrange the beef slices by overlapping on a platter, then spoon the ponzu sauce on top. Garnish with chives or scallions, garlic chips, add anything else you like.
If I have cilantro, I’ll sometimes scatter that on top. (I always have cilantro. 😂)
Ari’s Best Tips!
- Use the freshest, highest-quality beef you can find—this is especially important when serving steak rare (or even raw—we love steak tartare!)
- Slice the beef paper-thin for best texture.
- If yuzu juice isn’t available, a mix of lime and orange juice works beautifully.
- Save the garlic-infused oil from frying the garlic chips – it’s delicious in dressings or for sautéing vegetables.
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.
Notes
- Make-ahead & storage: The steak can be seared up to 1 day in advance and refrigerated before slicing. Ponzu sauce keeps well for up to 3 days in the fridge, and garlic chips can be made up to 1 week ahead and stored in an airtight container at room temperature. Beef tataki is best assembled and served immediately.
- Leftovers should be enjoyed within 1 day, though the beef will lose some of its vibrant color.
Nutrition
Photography by: Megan McKeehan
I made this recipe for my family around the world dinner party and it was such a hit! The only deviation from this recipe was that we reverse seared the meat, baking in the oven until internal temperature reached 95 and then seared the steaks 20 seconds each side to get them a little more cooked. The combination of flavors is absolutely delicious, can’t wait to make this again!
First of all, I absolutely love the idea of an around the world dinner party! So, so fun. Also, this looks gorgeous! Really glad you enjoyed the flavors. Cheers, Ari