Prep 1 hr
Cook 4 hrs
From Bon Appétit, April 2000. We prefer this rare rather than medium rare, so we cook it much less than 35 minutes in the oven. Check often with the thermometer for the right level for you. Serve with Lemon-Soy Dipping Sauce #229523.
- 29.58 ml vegetable oil
- 907.18 g beef tenderloin, trimmed, about 2 lbs
- 88.74 ml soy sauce
- 59.14 ml mirin
- 2 green onions, very thinly sliced
- 29.58 ml golden brown sugar
- 29.58 ml fresh lemon juice
- 29.58 ml minced peeled fresh ginger
- 2 large garlic cloves, flattened
- 88.74 ml finely grated peeled daikon radishes
- 88.74 ml finely grated peeled fresh ginger
- 4 green onions, very finely chopped
- 2 lemons, cut into wedges
- Preheat oven to 400°F.
- Rub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef to skillet and cook until brown, turning often, about 5 minutes.
- Transfer beef to roasting pan. Roast beef in oven until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Cool.
- Combine soy sauce and next 6 ingredients in large resealable plastic bag. Add beef to marinade.
- Cover and refrigerate until beef is cold, turning in marinade occasionally, at least 4 hours and up to 1 day.
- Discard marinade from beef. Cut beef into 1/4-inch-thick slices. Cover and let stand at room temperature 30 minutes.
- Arrange beef on plates. Spoon small mounds of daikon, ginger and green onions onto plates. Garnish with lemon wedges and shiso. Serve with individual bowls of Lemon-Soy Dipping Sauce.
This was a very nice dinner. DH accidentally bought a pork tenderloin, instead of beef, thus I felt I would review it to say we enjoyed it, but hold off on the star ratings as I subsituted a major ingredient before realizing my mistake. We marinated for 24 hours and the pork was very moist and flavorful. This was easy to make and fast to put together. Thank you for a nice meal.
This is an excellent recipe full of taste. I used 1/2 pound filet mignon to make this but used 1/2 of the recipe ingredients except the beef and it worked out great for two people as a light dinner along with toasted baguette, salad and wine. Usually tataki is not roasted. It is normally seared quickly and marinated. Because I did not want overly cooked beef, I reduced the baking time to 12 minutes and that worked out perfectly for our taste. The taste of this marinade is excellent and should work equally well with fish. The meat was so well flavored that it did not need any dipping sauce and used the ponzu sauce only for the salad lettuce. Thank you Amanda for posting this excellent recipe.
what a wonderful dish. I had it as an appetizer but next time it will be my main meal. Used venison. Wonderful to be able to make it in advance as well.