Created By: Chef Todd
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
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POUR 2 cups sake into a small bowl.
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ADD 1 teaspoon lemon juice and 1/4 cup fine sugar.
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WHISK to combine.
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ADD 12 rosé strawberries.
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TOSS gently to coat strawberries.
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CHILL strawberry mixture in refrigerator for up to 2 hours to macerate.
Beef tataki
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PREPARE an ice bath and SET ASIDE.
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PREHEAT a cast iron pan over high heat.
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BRUSH a 2 ¼ pound beef tenderloin with 2 tablespoons olive oil.
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SEASON with salt and pepper.
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SEAR in cast iron pan on all sides until browned, about 2 minutes per side.
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PLUNGE beef tenderloin into ice bath.
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ALLOW to COOL 3 – 4 minutes.
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DRAIN beef tenderloin well on paper towels and PAT DRY.
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CHILL in freezer 5 minutes.
Salted cucumber
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PLACE 1/2 cup English cucumbers, shaved thin, into a medium bowl.
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ADD 8 green shiso leaves cut into chiffonade.
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SET ASIDE cucumber mixture.
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POUR 3 tablespoons grapeseed oil into a small bowl.
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ADD 1 tablespoon lemon juice, 1 tablespoon rice vinegar, and 1 tablespoon white soy sauce.
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ADD 1/4 teaspoon minced ginger and 1/4 teaspoon minced garlic.
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WHISK to combine.
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POUR oil mixture over cucumber mixture.
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TOSS to combine.
Dressing
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PLACE 1 cup finely grated daikon radish into a medium bowl and SET ASIDE.
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POUR 5 tablespoons soy sauce into a small bowl.
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ADD 1/2 cup rice vinegar and 1 teaspoon cracked pepper.
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WHISK to combine.
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POUR soy sauce mixture over grated radishes.
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TOSS to combine and SET ASIDE until ready to serve.
Assembly
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SLICE beef tenderloin thinly using a sharp carving knife.
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DIVIDE beef slices between four 4 large plates.
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DIVIDE salted cucumbers between plates.
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DIVIDE sake strawberries between plates (RESERVE liquid for cocktails or spooned over ice cream).
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DRIZZLE dressing over beef slices.
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GARNISH with radish slices.
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GARNISH with daikon radish sprouts.
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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 |