Blood Orange Beef Tataki
Preparation
35 MIN
Cooking
8 MIN
Chilling
20 MIN
Output
4 appetizers

Blood Orange Beef Tataki

Ingredients

    Beef

  • 2 beef tenderloin steaks, about 5 oz (150 g) each
  • 2 tbsp (30 ml) olive oil
  • Salt and pepper

    Pickled Shallots

  • 1 small shallot, sliced into thin rings
  • 2 tbsp (30 ml) rice vinegar
  • 1 tbsp (15 ml) maple syrup
  • 1 tbsp (15 ml) blood orange juice

    Orange Soy Sauce

  • 1 tbsp (15 ml) blood orange juice
  • 1/2 tsp (2.5 ml) soy sauce

    Garnish

  • 2 blood oranges
  • 1 green onion, green part only, thinly sliced
  • 1 tsp (5 ml) toasted sesame seeds
  • 1/8 tsp (0.5 ml) wasabi paste (optional)

Preparation

Beef

  1. In a skillet, over high heat, sear the meat in the oil on all sides. Season with salt and pepper. Transfer to a plate. Refrigerate for about 20 minutes or until the meat is completely chilled. Cut each steak into about 12 thin slices. Set aside.

Pickled Shallots

  1. Meanwhile, in a small microwave-safe bowl, combine all the ingredients. Cover with plastic wrap. Cook in the microwave oven for 30 to 45 seconds to warm the liquid. Let cool.

Orange Soy Sauce

  1. In another small bowl, combine the orange juice and soy sauce. Set aside.

Garnish

  1. On a work surface, cut the oranges into supremes (see note). Cut each supreme in half.
  2. Spoon the orange soy sauce on 4 plates. Arrange 6 slices of cold beef side by side on each plate. Place one or two pieces of blood orange and some pickled shallot at one end of each slice. Garnish the other end with the green onion, toasted sesame seeds and a hint of wasabi. Drizzle with olive oil to taste.

Note

A supreme is an orange segment without peel, pith or membrane. To learn how to cut citrus into supremes, see our “How to Section Citrus” video at ricardocuisine.com.