Steak Tartare Temak Recipe
Make Steak Tartare Temak Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Tartare
Temaki Components & Garnishes
Method
Beef Tartare
- 1
Prepare the beef
Chill the trimmed beef tenderloin in the refrigerator for at least 30 minutes so it firms up—this makes clean dicing easier. Using a sharp chef’s knife, cut the beef into 1/4-inch cubes, then run the knife through the cubes to achieve a fine, even dice. Place the diced beef in a chilled bowl.
- 2
- 3
Make seasoning emulsion
In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, lemon juice, olive oil, and the egg yolk until emulsified. Season with the measured sea salt and half of the black pepper. Taste and adjust: add a bit more lemon or Worcestershire if you want more acidity/savoury depth.
- 4
Combine and chill briefly
Pour the seasoning emulsion over the diced beef and fold gently until everything is evenly coated. Taste and adjust salt and pepper. Cover and refrigerate for 10–15 minutes to let flavors meld (do not leave raw egg at room temperature).
Temaki Assembly & Garnishes
- 5
Prepare rice and nori
If using sushi rice, fluff the cooked rice and fold in the rice vinegar. Keep rice slightly warm. Toast nori lightly over a low flame or dry pan if not pre-toasted. Cut each full nori sheet in half (to make 4 halves total).
- 6
Assemble the temaki
Lay one nori half shiny-side down on your hand or a clean surface. Place about 1/4 cup of sushi rice along one edge in a small strip (leave the top corner free so it can roll). Spoon approximately 2.5 oz (about 3–4 tbsp) of the prepared steak tartare onto the rice strip. Add 2–3 slices of avocado and a small handful (about 1–2 tbsp) of microgreens on top of the tartare.
- 7
Roll into cone
Fold the bottom corner of the nori over the filling and roll into a cone shape, tucking and sealing the edge with a little water if necessary. The cone should be snug but not compressed so the tartare retains texture.
- 8
Finish and serve
Sprinkle the temaki with toasted sesame seeds and the remaining pinch of black pepper. Serve immediately with small dishes of soy sauce, wasabi, and pickled ginger on the side for dipping or mixing. Provide 2 temaki per person.
