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Driscoll's Rose Strawberries and Beef Tataki

Description

Thin slices of lightly seared beef tenderloin served with delicate, sake soaked Rosé  Berries™ and your own salted cucumbers. You’ll be surprised at how easy it is to prepare this beautiful dish!

Sake strawberries
  • 16 Ounces (2 cups) sake
  • 1 Tsp. fresh lemon juice
  • 1/4 Cup fine sugar
  • 12 Driscoll’s Rosé Strawberries, hulled and halved
Beef tataki
  • 2 1/4 lbs. center-cut beef tenderloin, trimmed
  • 2 Tablespoons olive oil
  • Sea salt
  • Freshly cracked black pepper
Salted cucumber
  • 1/2 Cup English cucumbers, shaved thin
  • 8 green shiso leaves, cut into chiffonade
  • 3 Tablespoons grapeseed oil
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. white soy sauce
  • 1/4 Tsp. fresh ginger, minced
  • 1/4 Tsp. garlic, minced
Dressing
  • 1 Cup daikon radish, peeled and finely grated
  • 5 Tablespoons soy sauce
  • 1/2 Cup rice vinegar
  • 1 Tsp. cracked black pepper
Assembly
  • 4 breakfast radishes, sliced paper thin
  • 1/2 Cup daikon radish sprouts, trimmed to remove stems
Sake strawberries
  1. POUR 2 cups sake into a small bowl.
  2. ADD 1 teaspoon lemon juice and 1/4 cup fine sugar.
  3. WHISK to combine.
  4. ADD 12 rosé strawberries.
  5. TOSS gently to coat strawberries.
  6. CHILL strawberry mixture in refrigerator for up to 2 hours to macerate.
Beef tataki
  1. PREPARE an ice bath and SET ASIDE.
  2. PREHEAT a cast iron pan over high heat.
  3. BRUSH a 2 ¼ pound beef tenderloin with 2 tablespoons olive oil.
  4. SEASON with salt and pepper.
  5. SEAR in cast iron pan on all sides until browned, about 2 minutes per side.
  6. PLUNGE beef tenderloin into ice bath.
  7. ALLOW to COOL 3 – 4 minutes.
  8. DRAIN beef tenderloin well on paper towels and PAT DRY.
  9. CHILL in freezer 5 minutes.
Salted cucumber
  1. PLACE 1/2 cup English cucumbers, shaved thin, into a medium bowl.
  2. ADD 8 green shiso leaves cut into chiffonade.
  3. SET ASIDE cucumber mixture.
  4. POUR 3 tablespoons grapeseed oil into a small bowl.
  5. ADD 1 tablespoon lemon juice, 1 tablespoon rice vinegar, and 1 tablespoon white soy sauce.
  6. ADD 1/4 teaspoon minced ginger and 1/4 teaspoon minced garlic.
  7. WHISK to combine.
  8. POUR oil mixture over cucumber mixture.
  9. TOSS to combine.
Dressing
  1. PLACE 1 cup finely grated daikon radish into a medium bowl and SET ASIDE.
  2. POUR 5 tablespoons soy sauce into a small bowl.
  3. ADD 1/2 cup rice vinegar and 1 teaspoon cracked pepper.
  4. WHISK to combine.
  5. POUR soy sauce mixture over grated radishes.
  6. TOSS to combine and SET ASIDE until ready to serve.
Assembly
  1. SLICE beef tenderloin thinly using a sharp carving knife.
  2. DIVIDE beef slices between four 4 large plates.
  3. DIVIDE salted cucumbers between plates.
  4. DIVIDE sake strawberries between plates (RESERVE liquid for cocktails or spooned over ice cream).
  5. DRIZZLE dressing over beef slices.
  6. GARNISH with radish slices.
  7. GARNISH with daikon radish sprouts.
  8. SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g