Beef Tataki


This is one of our favourite entrees. There are lots of wonderful versions in restaurants and we’ve taken inspiration from a few of them. Source the best quality, freshest eye fillet you can.

It’s all in the preparation – you’ll need to start this well before mealtime.

Beef eye fillet – at least 20cm long. Buy the best you can find. This is not the time to skimp.
Seasoning – salt and pepper
Butter for frying
Ponzu sauce
Garlic chips
Spring onions, finely chopped


1 – Cut the fillet into a rectangular ‘tube’, approximately 5cm wide and 3cm high. (Reserve offcuts for fried rice, spoiled cats or just for snacking raw with minced garlic)

2 – Season all surfaces lightly with freshly ground pepper and salt. Rest for 10 minutes.

3 – Heat a heavy-based frying pan until very hot. Add some butter. When melted, sear the fillet on the 4 long sides until they have a light caramel colour – no longer than 20 seconds on each side.

4 – Wrap the beef tightly in Glad Wrap, trying to maintain its rectangular shape. Refrigerate for at least 1 hour until ready to serve.

5 – To serve, choose your dish. Long, thin ones look great. Pour some ponzu sauce on the base of the dish. Slice the beef as thinly as you can (3mm) and arrange in an attractive overlapping placement. Sprinkle finely cut spring onion and finger-crushed garlic chips on top, then sprinkle a little more ponzu over the dish. Serve immediately.