Wagyu beef tataki with yuzu goma dressing

Wagyu beef tataki with yuzu goma dressing

INGREDIENTS

For 6 to 8 persons


First, prepare separately 3 different sauces.

 

Ponzu and truffle dressing

Mix and set aside.

 

Goma sauce

  • 60gr white sesame seeds
  • 180gr goma paste (white)
  • 30gr caster sugar
  • 120ml vegetable stoke
  • 30ml light soy sauce
  • 2g salt

Mix and set aside

 

Yuzu and soy sauce dressing

  • 125ml olive oil
  • 12gr garlic
  • 120gr yuzu peel
  • 200ml ponzu juice
  • 200ml light soy sauce
  • 100ml mirin

Mix and set aside

 

 

 

METHOD

Wagyu tenderloin grade 5 Master Kobe

12/18 x 80g


 For the Wagyu cooking, pre heat a non-stick pan-fry (previously brushed with oil).

 

Sear the Wagyu fillet on all sides.


Once seared, cut fine portions to your liking.


Set the meat portions on a Himalayan salt block or simply on a separate plate.


Top-up with finely chopped spring onions and fine slices of fresh truffle.


Present the sauce, separately, in ramekin.


This dish can be served with a fresh salad of carrot, cucumber, baby cress and daikon finely cut “Julienne” style and accompany with a lemon dressing.



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