New American cuisine

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Beef Tataki With Mango Salad

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Our Japanese-inspired beef tataki with mango salad is perfect for those days when you are in the mood for fusion-style food, melt-in-your-mouth tender beef slices are paired with a sweet and savory mango salad, this dish is simple enough to enjoy as a light lunch, and also sophisticated enough to serve for a formal dinner.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

3 SERVING

Ingredients:

1 medium Beef Tenderloin Filet
2 tbsp. White Sesame Seeds
1 tbsp. Olive Oil [Beef Sear]
0.5 large Mango
1 medium Tomato
0.5 medium Shallots
1 stalk Green Onion
2 tbsp. Light Soy Sauce
1 tsp. Sugar
1 tsp. Sesame Oil
2 tbsp. Balsamic Vinegar
0.5 tsp. Ginger
0.5 tsp. Lemon Zest
1 tsp. Lemon Juice
0.25 tsp. Salt [Salad Dressing]
1.5 tbsp. Pea Shoots
Salad Sauce
0.5 tsp. Black Pepper
1 tbsp. Olive Oil
Beef Marinade
1 tsp. Sea Salt
0.5 tsp. Black Pepper

Directions:

Step 1

Preheat the oven to 350ºF / 180ºC.

Step 2

Season beef tenderloin with sea salt and black pepper, then coat it with white sesame seeds.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the beef tenderloin on all sides until golden brown.

Step 4

Transfer the meat onto a baking tray, and roast it in the oven for 6-8 minutes, then remove and rest the meat for another 6-8 minutes.

Step 5

To make the salad, finely dice the mango and tomato, mince the shallot and green onion, place the ingredients in a large bowl.

Step 6

To prepare the salad dressing, in a small bowl, combine light soy sauce, sugar, sesame oil, balsamic vinegar, grated ginger, grated lemon zest, lemon juice, salt, and black pepper.

Step 7

Pour the dressing into the mango salad bowl and toss to combine.

Step 8

Then, cut pea shoots and add into the bowl, and drizzle in 1 tablespoon of olive oil, mix well. (Note: you can reserve some pea shoots and salad dressing for garnish)

Step 9

To plate, arrange the mango salad in a trail, thinly slice the beef tenderloin and place it around the salad. Drizzle the beef with remaining salad dressing, and sprinkle with white sesame seeds, garnish with red sorrel and pea shoots, and serve.