Beef Tataki with Soy and Clementines

Name: Beef Tataki with Soy and Clementines | IGA
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4
Cuisine: International
Ingredients: 450 g very fresh beef tenderloin (see Chef’s tip); 45 ml low-sodium soy sauce; 1 clementine, zest finely grated; 45 ml freshly squeezed clementine juice; 10 ml honey; 5 ml toasted sesame oil; 2.5 ml fresh ginger, finely grated; 1 small garlic clove, finely grated; Sriracha sauce, to taste; 15 ml vegetable oil; 15 ml vegetable oil; 15 ml lime juice; 5 ml honey; 15 g cilantro leaves, coarsely chopped; 4 radishes, thinly sliced into rounds; 2 clementines, peeled and cut into skinless segments, segments diced; 1 green onion, julienned; 15 ml roasted sesame seeds

1 h 30 mins

Prep Time

40 mins

Medium

Cooking Mode

1 lb very fresh beef tenderloin (see Chef’s tip)
3 tbsp low-sodium soy sauce
1 clementine, zest finely grated
3 tbsp freshly squeezed clementine juice
2 tsp honey
1 tsp toasted sesame oil
½ tsp fresh ginger, finely grated
1 small garlic clove, finely grated
Sriracha sauce, to taste
1 tbsp vegetable oil
1 tbsp vegetable oil
1 tbsp lime juice
1 tsp honey
½ cup cilantro leaves, coarsely chopped
4 radishes, thinly sliced into rounds
2 clementines, peeled and cut into skinless segments, segments diced
1 green onion, julienned
1 tbsp roasted sesame seeds

1 lb very fresh beef tenderloin (see Chef’s tip)
3 tbsp low-sodium soy sauce
1 clementine, zest finely grated
3 tbsp freshly squeezed clementine juice
2 tsp honey
1 tsp toasted sesame oil
½ tsp fresh ginger, finely grated
1 small garlic clove, finely grated
Sriracha sauce, to taste
1 tbsp vegetable oil
1 tbsp vegetable oil
1 tbsp lime juice
1 tsp honey
½ cup cilantro leaves, coarsely chopped
4 radishes, thinly sliced into rounds
2 clementines, peeled and cut into skinless segments, segments diced
1 green onion, julienned
1 tbsp roasted sesame seeds

Directions

1Place the meat on a plate. Let sit out at room temperature for 30 minutes.
2Meanwhile, in a bowl, whisk together the soy sauce, clementine zest and juice, honey, sesame oil, ginger, garlic and sriracha. Pour half of the sauce into a shallow dish. Set the remaining sauce in the bowl aside until ready to serve.
3Season the meat with salt and pepper on all sides. In a skillet over high heat, brown the meat for 1 to 2 minutes on each side in the oil. Transfer the meat to the shallow dish of sauce. Using a spoon, drizzle the sauce over the meat. Let the meat rest for 15 minutes, turning it over and drizzling with the sauce a few times.
4Meanwhile, in another bowl, whisk together the oil, lime juice and honey. Season with salt and pepper. Add the remaining ingredients and toss gently. Adjust the seasoning.
5On a work surface, thinly slice the meat against the grain. Lay the meat slices out on four plates. Pour the reserved sauce over the meat. Garnish with the salad. Serve immediately.

Tips

Ask your butcher for tartare-quality beef tenderloin for this recipe.

Disclaimer

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