Butter Beef Tataki Recipe
crispy shallots, butter soy sauce, cilantro
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Ingredients
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Beef Tataki
Butter Soy Sauce
Crispy Shallots
Garnish & Finish
Method
Beef Tataki
- 1
Season and chill
Pat the beef tenderloin very dry with paper towels. Season evenly with kosher salt and freshly ground black pepper. Place the beef on a plate and chill in the refrigerator for 15–20 minutes to firm up — this helps achieve a clean sear.
- 2
Sear
Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 2 tablespoons neutral oil and swirl. Sear the beef on all sides, rotating with tongs, about 20–30 seconds per side to develop a deep brown crust while keeping the center rare. Total sear time should be 2–3 minutes depending on size. Do not cook through; tataki is served rare to medium-rare.
- 3
Rest and slice
Transfer the seared beef to a cutting board and let rest 5 minutes. Using a very sharp knife, slice the beef thinly against the grain into 1/8–1/4 inch slices. Arrange slices on a serving plate or a chilled platter.
Butter Soy Sauce
- 4
Make sauce
In a small saucepan over low heat, melt the unsalted butter. Add minced garlic and grated ginger and gently cook 30–45 seconds until fragrant (do not brown). Stir in soy sauce, mirin, and rice vinegar. Simmer very gently for 1–2 minutes to marry flavors. Taste and adjust: add a little more soy for salt, a squeeze of lemon/lime for brightness, or extra butter to mellow. Finish with 1/4 tsp freshly ground black pepper.
- 5
Warm through
Keep the sauce warm off the heat while you finish plating. The sauce should be glossy and pourable; if it solidifies, gently rewarm over low heat and whisk to emulsify.
Crispy Shallots
- 6
Prepare shallots
Separate thin slices of shallot and pat them very dry between paper towels. Excess moisture will cause splattering and prevent crispiness.
- 7
Fry
In a small heavy-bottomed saucepan or skillet, heat 1 cup neutral oil to 325°F (use a thermometer) or until a single shallot piece sizzles gently and browns slowly. Fry the shallot slices in batches so they have space, stirring gently, until golden brown and crisp, about 2–4 minutes per batch.
- 8
Drain and season
Using a slotted spoon, transfer fried shallots to a paper towel–lined tray to drain. Immediately sprinkle with 1/4 tsp salt while hot. Let cool; they will crisp further as they cool.
Garnish & Finish
- 9
Assemble
Arrange the thinly sliced beef tataki on the serving plate. Spoon the warm butter soy sauce lightly over each slice (about 1–2 teaspoons per slice) or drizzle across the whole plate so slices are glossy but not swimming.
- 10
Top
Scatter a generous pinch of crispy shallots over the beef, then sprinkle sliced scallions, cilantro leaves, and toasted sesame seeds if using.
- 11
Serve
If desired, serve with a wedge of lemon or lime on the side to brighten each bite. Serve immediately so the beef is warm at the seared edges and the shallots remain crisp.
