Main
Beef Tataki au Poivre
45 minServes 2Nutri-Score C€€€
C
45 min
45 minBeef Tataki au Poivre
what you need
Ingredients
beef tenderloin (trimmed, at room temperature)Meat400 g
black peppercorns (coarsely cracked)Spices20 g
neutral oilPantry30 ml
butterDairy30 g
garlic (cloves, crushed)Produce2 pieces
thyme (sprigs)Produce3 pieces
soy saucePantry60 ml- rice vinegarPantry30 ml
- sesame oilPantry10 ml
ginger (grated)Produce15 g
spring onion (thinly sliced)Produce2 pieces
saltSpices5 g
potatoes (cut into fries)Produce600 g
per serving
Nutrition
761kcal
- Carbs
- 53 g
- Proteins
- 50 g
- Fat
- 39 g
what you’ll use
Tools
Frying pan
Mixing bowl
Deep fryer
Tongs
Kitchen thermometer
step by step
Method
- Step 1
Crack the peppercorns
- Crush the black peppercorns coarsely in a mortar or under a pan.
- Spread the cracked pepper on a plate.
- Step 2
Coat the beef
- Season the beef tenderloin with salt.
- Roll the beef in the cracked pepper until fully coated on all sides.
- Step 3
Sear the beef
- Heat the neutral oil in a frying pan over high heat.
- Sear the beef on all sides until a dark crust forms.
- Add the butter, crushed garlic and thyme, and baste the beef with the foaming butter.
- Step 4
Rest and chill
- Transfer the beef to a plate and let it rest.
- Chill it in the fridge so the centre stays rare and firm for slicing.
- Step 5
Make the ponzu-style dressing
- Mix the soy sauce, rice vinegar, sesame oil and grated ginger in a bowl.
- Stir in the sliced spring onion.
- Step 6
Fry the fries
- Heat the oil in a deep fryer.
- Fry the potatoes until golden and crisp, then drain and season with salt.
- Step 7
Slice and serve
- Slice the chilled beef thinly against the grain.
- Arrange the slices on a plate, spoon over the dressing and serve with the fries.
most cooked first