Beef Tataki

by Etsuyo Bilcich

Beef Tataki (Serves 2–4)

This quick recipe shows you how to make perfectly seared beef fillet—rare inside, tender outside, and ideal for salads, appetisers, or Japanese‑style dishes.

 

Ingredients

  • 300g beef fillet

  • 1 tbsp extra virgin olive oil

  • Salt and freshly ground black pepper


Method

  1. Season the beef fillet generously with salt and pepper. Leave to rest at room temperature for 10 minutes.

  2. Heat olive oil in a medium fry pan over medium heat.

  3. Sear the beef evenly for 1 minute on each side. The centre should remain rare.

  4. Transfer to a chopping board and rest for 5 minutes to retain juices.

  5. Slice thinly and lay on a plate. Chill in the fridge before serving.


Serving Suggestions

  • Serve thin slices with ponzu or Sayaka’s Kitchen Teriyaki Sauce, garnished with spring onion and sesame.

  • Add to a salad bowl with rocket, cherry tomatoes, and sesame dressing.

  • Use as a topping for rice bowls or sushi platters.


Recipe Notes

  • Quick cooking keeps the beef tender and moist.

  • Rare style is traditional for Japanese beef appetisers.

  • Storage: Keep chilled slices in an airtight container for up to 2 days.

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