Name: Melt-in-Your-Mouth Beef Tataki with Garlic Chips & Ponzu Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 20 min
Cuisine: Japanese
Ingredients: 1 lb Filet Mignon (Use tender cuts for the best texture.); 1 tsp Kosher Salt (Use sparingly to enhance flavor.); 1 tsp Black Pepper (Freshly ground for best flavor.); 2 Tbsp Neutral Oil (Such as vegetable oil for high-heat searing.); 2 Tbsp Yuzu Juice or Lime Juice (Provides acidity; lime juice is a substitute.); 3 Tbsp Soy Sauce or Tamari (Opt for low-sodium for lighter sauce.); 1 Tbsp Grated Ginger (Freshly grated for best flavor.); 1 tsp Sugar (Adjust to taste.); 1 Tbsp White Onion (Finely minced for better distribution.); 2 Tbsp Chives (Fresh for garnish.); 3 cloves Garlic (Thinly sliced for crispy chips.); 2 Tbsp Additional Neutral Oil (For frying garlic chips.)

Description

This Melt-in-Your-Mouth Beef Tataki is a Japanese-inspired dish featuring tender filet mignon lightly seared for a perfect crust and raw center, served with crispy garlic chips and a tangy ponzu dipping sauce. The dish balances rich beef flavor with a bright, citrusy sauce and crunchy garlic, making it an elegant yet simple appetizer or main course.

Ingredients

Scale

Beef

1 lb Filet Mignon (Use tender cuts for the best texture.)
1 tsp Kosher Salt (Use sparingly to enhance flavor.)
1 tsp Black Pepper (Freshly ground for best flavor.)
2 Tbsp Neutral Oil (Such as vegetable oil for high-heat searing.)

Ponzu Sauce

2 Tbsp Yuzu Juice or Lime Juice (Provides acidity; lime juice is a substitute.)
3 Tbsp Soy Sauce or Tamari (Opt for low-sodium for lighter sauce.)
1 Tbsp Grated Ginger (Freshly grated for best flavor.)
1 tsp Sugar (Adjust to taste.)
1 Tbsp White Onion (Finely minced for better distribution.)

Garnishes

2 Tbsp Chives (Fresh for garnish.)
3 cloves Garlic (Thinly sliced for crispy chips.)
2 Tbsp Additional Neutral Oil (For frying garlic chips.)

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Instructions

Season the Beef: Pat the filet mignon dry with paper towels, then season both sides evenly with kosher salt and freshly ground black pepper to enhance the natural flavors of the beef.
Sear the Filet Mignon: Heat 2 tablespoons of neutral oil in a skillet over medium-high heat until shimmering. Sear the filet mignon for 1-2 minutes on each side, forming a flavorful crust while keeping the center rare.
Chill the Beef: Remove the seared beef from the skillet and let it cool on a plate for about 5 minutes. Then wrap tightly in plastic wrap and refrigerate for at least 2 hours to firm up the meat for thin slicing.
Prepare Ponzu Sauce: In a bowl, whisk together yuzu juice (or lime juice), soy sauce or tamari, freshly grated ginger, sugar, and finely minced white onion until the sugar dissolves. This mixture creates a bright, tangy dipping sauce.
Make Garlic Chips: Thinly slice garlic cloves and fry them in 2 tablespoons of neutral oil over medium heat until golden brown and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with a pinch of salt to enhance flavor.
Slice the Beef: Take the chilled filet mignon and slice it thinly against the grain to maximize tenderness and melt-in-your-mouth texture.
Serve: Arrange the sliced beef on a serving plate, garnish with fresh chives, and serve alongside the ponzu sauce and crispy garlic chips for dipping and added crunch.

Notes

For best results, use a tender cut like filet mignon as it sears quickly and remains tender when sliced thin.
You can substitute lime juice if yuzu juice is unavailable; it provides a similar citrus acidity.
Adjust the sugar in the ponzu sauce to your taste preference for balance between tangy and sweet.
Thinly slicing the garlic is key to achieving crisp, delicate garlic chips without burning.
Refrigerating the beef before slicing ensures cleaner, thinner cuts and better texture.
This dish is best served chilled or at room temperature.