Basic Beef Tataki

About 30 slices of sashimi

Tataki is a method of quick searing over high heat. Certain fish, such as bonito, tuna and albacore tuna, benefit from this preparation. Exposing the fish to high heat firms the slightest outside portion and imparts a subtle cooked flavor to an otherwise fresh, raw center. With beef, the tataki preparation is a true delight. The beef is first marinated in a simple mixture of soy sauce, mirin or Japanese sweet cooking wine, and rice vinegar then seared briefly. When prepared in this manner, the heat seals in a subtle sweet flavor that is the perfect backdrop for a drizzling of tangy ponzu sauce and the thoughtful addition of strong flavored condiments such as chopped scallions, shiitake mushroom slices and grated ginger.
For beef tataki, select the freshest cut of beef tenderloin available, being sure to trim away the fat before marinating. You will also need to enlist the assistance of your sharpest kitchen or sashimi knife. After the beef has been seared and cooled in an ice bath, it is cut into extremely thin portions before being used to make nigiri-zushi, maki-zushi or sashimi.

ingredients

1 pound high quality beef tenderloin, trimmed of fat
1 cup Japanese soy sauce
1/2 cup mirin, Japanese sweet cooking wine
1 TBSP unseasoned rice vinegar

directions

1
In a plastic or ceramic bowl, mix soy sauce, mirin and rice vinegar. Place beef tenderloin in bowl and turn several times to coat all sides of beef in marinade. Cover with plastic wrap and place in refrigerator for 20 minutes, flipping the beef over after 10 minutes.
2
Remove beef from marinade and pat dry with a clean kitchen towel. Discard marinade.Prepare a bowl large enough to completely submerge your beef with an ice bath. Set aside. Heat a heavy-duty sauté pan over high heat. Add just enough cooking oil, about 1 TBSP, to keep beef from sticking to the pan. Place beef in pan and quickly sear each side until lightly browned, about 10-15 seconds*. Alternately, quickly sear beef with a kitchen torch. When all sides have been seared, remove from pan and plunge in ice bath until cooled.
3
To use for sashimi, nigiri or maki, cut across the grain into the thinnest possible slices with a very sharp knife. Lightly tap each piece a few times with the blade of the knife to score, being careful not to cut all the way through.

Source: Marisa Baggett