Looking for your next delicate starter? Try our decadent and delicious Seared Beef Tataki with Ponzu Sauce and Watercress Salad Recipe.
Seared Beef Tataki with Ponzu Sauce and Watercress Salad Recipe
Serves 4
Ingredients:
600 eye fillet, trimmed
1 tbsp sesame oil
500g Perlas potatoes
4 baby cucumbers, quartered
2 cups watercress
2 spring onions, thinly sliced into rounds
1⁄4 cup wasabi peas, crushed, to serve
Toasted white sesame seeds, to serve
Ponzo Sauce
2 tbsp lemon juice
2 tbsp soy sauce
1⁄4 cup mirin
1 tbsp rice-wine vinegar
Method:
Heat a large, non-stick frying pan over high heat. Brush the eye fillet with the sesame oil and add to the pan. Cook for 8 minutes, turning, until seared all over. Remove the meat from the pan and set aside to cool slightly. Wrap in foil and place in the fridge for 45 minutes, or until cold.
Place the potatoes in a saucepan of cold salted water. Bring to the boil over high heat and allow to cook for 10 minutes, or until tender. Drain and cut into quarters.
To make the ponzu sauce, place the lemon juice, soy sauce, mirin and rice-wine vinegar in a bowl. Season well with salt and pepper and mix to combine. Using a sharp knife, thinly slice the cold beef.
Divide the beef slices between serving plates. Top the meat with the potato quarters, baby cucumber and watercress. Serve with the ponzu sauce. Sprinkle with the sliced spring onions, crushed wasabi peas and sesame seeds to serve.
Smart Tip:
If you want to cook your beef to medium, preheat the oven to 200°C (180°C fan forced). Sear the beef in the pan, then place in the oven and roast for 5 minutes. Cool, wrap and refrigerate.
