Beef Tataki Recipe
Thin-sliced filet mignon, seared rare and presented with a bright, savory finish.
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Ingredients
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Beef
Marinade & Finish
Garnish & Serving
Method
Beef
- 1
Bring to temperature
Remove the filet mignon from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature for even searing.
- 2
Season
Pat the beef dry with paper towels. Season all sides lightly with kosher salt and freshly ground black pepper.
- 3
Sear
Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 1 tablespoon neutral oil and 1 tablespoon butter; swirl to coat and melt. Place the filet in the pan and sear all around, 20–30 seconds per side, rotating to get an even brown crust. The goal is a very brief, high-heat sear so the interior remains rare.
- 4
Rest and chill briefly
Immediately transfer the seared beef to a cutting board. Let it rest 5 minutes to redistribute juices, then place in the refrigerator for 10 minutes to firm slightly — this makes it easier to slice very thin.
Marinade & Finish
- 5
Prepare sauce
While the beef rests, whisk together 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp grated fresh ginger, and the grated clove of garlic in a small bowl. Taste and adjust — it should be bright, savory, and slightly sweet. If you want a glossy finish, whisk in 1 tsp mirin or light honey.
- 6
Slice the beef
Using a very sharp knife, slice the chilled beef across the grain into paper-thin slices (about 1/8" or 3 mm thick). Wipe the knife between runs if needed for clean edges.
- 7
Dress
Arrange slices on a chilled platter or individual plates in a single layer or slightly overlapping. Spoon the sauce sparingly over the beef so you don’t overpower the flavor — about 1–2 teaspoons of sauce per portion spread evenly. Alternatively, serve the sauce on the side for dipping.
Garnish & Serving
- 8
Garnish
Scatter thinly sliced green onions and toasted sesame seeds over the dressed beef. Add microgreens or a small bed of baby arugula to one side if using. Place a few thin daikon or cucumber ribbons on the plate for contrast and texture.
- 9
Finish with citrus
Serve immediately with lemon or yuzu wedges on the side for diners to squeeze a touch of bright acid over the beef just before eating.
