Beef Tataki Recipe with Rosé Strawberries™
Lightly seared filets mignon served with delicate, sake-soaked Rosé Berries™ and your own seasoned cucumbers. Prepare the strawberries, cucumbers, and dressing ahead of time and you’ll be surprised at how easy it is to create this beautiful dish!
Prep Time:
25 minutes plus time for chilling
Cook Time:
14 minutes
Serves:
4
Perfect for:
New Years
Weekend Creations
Family Style
Ingredients
- 3 Tablespoons olive oil
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. rice vinegar
- 1 Tbsp. soy sauce
- 1 Clove garlic, minced
- 1/4 Tsp. fresh ginger, minced
- 1/2 Cup English cucumbers, shaved thin
- 8 basil leaves, cut into long thin strips
- 1 Cup daikon radish, peeled and cut into cubes
- 1/2 Cup rice vinegar
- 5 Tablespoons soy sauce
- 1 Tsp. freshly grated black pepper
- 4 breakfast radishes
- 1/2 Cup watercress leaves
- 4 filets mignon, each about 4 – 6 ounces
- Sea salt
- Freshly cracked black pepper
- 1 1/2 Teaspoons vegetable oil
- 1 1/2 Teaspoons unsalted butter
- 2 Cups (16 ounces) sake
- 1/4 Cup sugar
- 1 Tsp. fresh lemon juice
- 1 Package (10 ounces) Driscoll’s Rosé Strawberries
Directions
- POUR 2 cups sake into a small bowl.
- ADD 1/4 cup sugar and ADD 1 teaspoon lemon juice.
- WHISK to combine.
- SET ASIDE sake mixture.
- HULL 1 package (10 ounces) Rosé Strawberries™ and CUT small berries in half and CUT larger berries in quarters or thirds.
- TRANSFER sliced strawberries to a medium bowl and POUR sake mixture over strawberries and TOSS gently to coat.
- COVER with plastic wrap and ALLOW sake strawberry mixture to rest up to 2 hours to macerate.
- POUR 3 tablespoons olive oil into a small bowl.
- ADD 1 tablespoon fresh lemon juice and ADD 1 tablespoon rice vinegar and ADD 1 tablespoon soy sauce.
- ADD 1 minced garlic clove and ADD 1/4 teaspoon minced ginger.
- WHISK to combine.
- SET ASIDE olive oil mixture.
- PLACE 1/2 cup English cucumbers, shaved thin, into a medium bowl.
- ADD 8 basil leaves cut into long thin strips.
- POUR oil mixture over cucumber mixture and TOSS to combine.
- COVER with plastic wrap and SET ASIDE seasoned cucumber mixture until needed.
- TOSS to combine.
- PLACE 1 cup grated and cubed daikon radish into a blender.
- ADD 1/2 cup rice vinegar and ADD 5 tablespoons soy sauce and ADD 1 teaspoon cracked pepper.
- BLEND on high 30 – 40 seconds or until radish is minced.
- SET ASIDE dressing until needed.
- POUR soy sauce mixture over grated radishes.
- TOSS to combine and SET ASIDE until ready to serve.
- PREHEAT oven to 450°F.
- PAT DRY 4 filets mignon.
- SEASON steaks generously with sea salt and black pepper on all sides.
- ALLOW steaks to rest uncovered at room temperature 15 minutes.
- PREHEAT a cast iron skillet (or other oven-safe skillet) on stovetop over high heat until it begins to smoke.
- ADD 1 ½ teaspoons vegetable oil and ADD 1 ½ teaspoons unsalted butter to skillet.
- PAT steaks dry again.
- PLACE steaks into skillet and COOK 3 minutes without moving.
- TURN OVER steaks and COOK 2 – 3 minutes without moving.
- TRANSFER skillet to oven.
- BAKE 3 – 4 minutes for medium-rare, or 5 – 6 minutes for medium, or 7 – 8 minutes for medium-well.
- REMOVE steaks from oven and ALLOW to rest 5 minutes and PAT DRY if desired.
- TRANSFER steaks to 4 large plates.
- GARNISH steaks with seasoned cucumbers.
- GARNISH steaks with sake strawberries. (Reserve liquid for cocktails or spooned over ice cream.)
- DRIZZLE dressing over steaks.
- GARNISH steaks with radish slices.
- GARNISH steaks with watercress.
- SERVE immediately.
- SLICE 4 breakfast radishes into paper-thin strips and SET ASIDE until needed.
- TRIM 1/2 cup watercress leaves and SET ASIDE until needed.
