Yuzu Ponzu Beef Tataki
Seared rare, chilled, sliced thin, and dressed in citrusy yuzu ponzu with microgreens and lumpfish caviar. I barely cooked, and it looks like this.
Ingredients
- 300–350 g beef tenderloin or filet mignon
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 tbsp neutral oil
- ¼ cup yuzu ponzu sauce
- 1–2 cups microgreens
- 1–2 tbsp lumpfish caviar
- Extra-virgin olive oil, to finish
Steps
- Pat the beef completely dry and season all sides.
- Sear in a screaming-hot pan 30–45 seconds per side, edges included — deeply browned outside, rare inside.
- Cool, wrap tightly, and freeze 2–3 hours until very firm but not frozen.
- Slice thin against the grain.
- Pour the ponzu onto the plate, overlap the slices, then microgreens, caviar, and a drizzle of olive oil. Served rare — cook the kids' portions through.