This recipe is from sushi night on the 29th, the 30th we made Moroccan Chicken Pie and for New Year’s Brock hand-made corn tortillas (we have a cast-iron press – thanks Fabi!), with a shredded chicken recipe that we want to keep. New Year’s Day we hung out with family all day and I think that tonight because we loved the tacos so much, we’re going to do them again, just a different version – it’s going to be very weird to go back to cooking by myself next week.
I found this recipe on the Food Channel website, and it worked out beautifully, we’ll definitely be doing it again – just remember it needs to be started the day before.
Beef Tataki with Ponzu Sauce
2 lbs. whole beef tenderloin, trimmed, chilled and then cut in half lengthwise
1 T. canola oil
2 T. sweet soy sauce (optional)
freshly ground pepper
1/3 c. soy sauce AND 1/4 c. mirin
3 green onions, trimmed of dark green bits and thinly sliced
2 large cloves of garlic, thinly sliced
zest of 1 lemon, removed in large strips with a vegetable peeler
4 T. soy sauce
2 T. rice vinegar
1 1/2 T. brown sugar
1 T. EACH fresh lemon juice, fresh lime juice AND finely grated ginger
2 T. chives, finely chopped
Preheat the oven to 500 (ours would only go to 450 when using the oven thermometer). Rub all sides of the 2 pieces of beef with the oil, then the soy sauce and season with some pepper. Place on a rack over a foil covered cookie sheet and sear for about 15 minutes. The internal temperature should be 115. Immediately transfer the beef to a plate to cool and set it in a cool place so that it stops cooking.
In a heavy duty Ziploc, combine the ingredients of the beef marinade and as soon as the beef is cool enough to handle, transfer it into the bag of marinade and then put the whole thing into the refrigerator. It should marinate for at least 6 hours or for up to a day, and it should be turned occasionally.
In a small bowl, whisk together the ponzu sauce ingredients to have it ready.
About 45 minutes before you plan to serve the beef, place the beef bag in the freezer (this will make it easier to slice). About 20 minutes later, remove the beef, discard the marinade and slice it thinly, crosswise, into 1/4 inch slices, keeping the slices even. Fan them out on a plate, drizzle with ponzu sauce and serve. Extra ponzu sauce can be used for dipping.