Beef Tataki

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serves 2
Method: 

This dish is incredibly moreish. The great asian mix of hot, sweet, sour and salty make it irresistable. You need a good even sized cut of fillet for this dish, equally it would work with Tuna but only marinade for an hour or two. Serves two heartily.

1. Sear the beef for 1 minute a side. Then mix all the marinade ingredients together, place in a sealable bag with the beef. Marinade for at least a couple of hours – up to 8.
2. For the salad, mix all the dressing ingredients together. Pour over the combined vegetables.
3. Finely slice the beef and lay on top of the salad.

These wines have been selected to perfectly match this recipe:

ALLEGRINI VALPOLICELLA 2010 - Deep ruby in colour with a youthful rim, the 2010 Valpolicella is more aromatic than previous vintages, with a lovely cherry pie perfume. On the palate it has perfectly balanced fresh and baked cherry fruit characters, well moderated acidity which lifts the ripe fruit and great length with a touch of spice on the finish.

False Bay Pinotage - Deep garnet colour. On the nose there are hints of dark fruits, chocolate and eucalyptus leading to a heady mix of fruit, rich chocolate and plums supported by soft tannins. bright, vibrant and juicy.

WILLUNGA 100 MCLAREN VALE GRENACHE 2010 - This lively wine displays intense aromatics of cherry, raspberry, spice and hints of dried herbs. The palate demonstrates all the characters expected from a medium bodied Grenache: sandy, gritty tannin structure; lovely dryness on the finish; coupled with balanced sweet plum and strawberry fruit, a fantastic food wine!

Ant Moore Pinot Gris - A great combination of creamy pinot gris characters and a fresh dry finish. Aromas of pear and stone fruit, nectarine and peach that follow through to the palate.

Ingredients: 

Beef Fillet - 300g
Soy Sauce - 4 Tbsp
Rice Vinegar - 3 Tbsp
Shallot - 1 finely sliced
Sugar - 2Tbsp
Lime - Zest Only
Ginger and Garlic - 1 Tsp each
Salad
Beansprouts - Handful
Cucumber - 1/2
Watercress - Handful
Shallot - 1 finely sliced
Soy sauce - 3 Tbsp
Rice Vinegar - 3 Tbsp
Palm Sugar - 1 Tbsp
Lemon - Juice and zest
Chilli - 1 finely sliced
Peanuts - 3 Tbsp chopped