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A5 Wagyu Tenderloin Tataki by FAMU

Beef tataki is best when you get a sear on the outside and evenly done rare beef on the inside. That’s why it works so well using sous vide.

And you can serve it last minute. Sous vide the beef. Let it sit until it’s time to eat. Toss it back in the sous vide to warm through. Heat a pan. Sear. Slice. Drizzle with ponzu sauce. Serve.

Ingredients

Steaks

Simple ponzu sauce or Famu's Homemade Ponzu Sauce

  • 1 1/2 Tbsp sake
  • 2 tsp mirin
  • 2 Tbsp rice wine vinegar
  • 1/4 cup soy sauce
  • 2 Tbsp water
  • 2 Tbsp fresh lemon juice

Instructions

Sous vide the steak and cook the steaks

  • Salt the steaks liberally.
  • Use a food saver to vacuum sealed the steaks.
  • Pre-heat your sous vide to 125 degrees F. 
  • Immerse the shrink wrapped steaks in the water and let it cook for about 90-110 minutes.
  • Aim for 125 degrees F internal temperature
  • Remove the steaks from the water bath.
  • Heat a sturdy skillet large enough to hold the steak in a single layer over medium high heat.
  • Sprinkle the steaks with black pepper to taste. A nice crust of butcher's grind pepper is nice. Not particularly Japanese but nice.
  • Sear the steaks one one side for about 20 seconds. Flip and cook on the other side for 20 seconds. Repeat on each side for a total of about 80 seconds.
  • Sear the sides (stand the steaks up) about 20 seconds on each of the long sides.
  • Let rest 5 minutes.

Make the simple ponzu sauce

  • Combine the sake and mirin in a small sauce pan and simmer for 1 minute.
  • Add the remaining ingredients and stir.
  • or just simply pour Famu's Homemade Ponzu sauce to safe your time.

Prep the green onions

  • Here's a trick that food bloggers don't advertise. If you want those nifty curled green onions it's easy.
  • Julienne the green part of a couple green onions.
  • Immerse the julienned green onion in a small bowl of ice and water.
  • Stir them around a bit with your finger to get them unstuck from each other.
  • Let stand about 20 minutes.
  • Drain and blot on paper towel.
  • That's it. Now you know.

Serve the beef tataki

  • Slice the beef thinly. Try to get as close to across the grain as you can. If you have a nice long carving knife and do it in one stroke end to end as possible
  • Fan the beef out. Garnish with thin slices of the white portion of a green onion along with the curled green onion.
  • Drizzle with ponzu sauce.
  • Serve with additional ponzu sauce.

 

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