Beef Tenderloin Tataki with Green Pepper, Grilled Olive, and Ponzu Sauce
Format: premium fusion pintxo
Servings: 10 
Ingredients
Tataki
- 500–600 g beef tenderloin or striploin
- salt
- pepper
- 1 tbsp sesame oil
- neutral oil for searing
Skewer Components
- 10 Green Peppers with Creamy Cheese Filling
- 20 Table Foods grilled olives
- 1 small daikon radish or 1 bunch of radishes
- 10 wooden or metal skewers
Ponzu Sauce
- 60 ml soy sauce
- 30 ml lime juice
- 20 ml orange juice
- 15 ml rice vinegar
- 10 ml sesame oil
Miso Mayonnaise
- 150 g mayonnaise
- 20 g white miso
- 1 tsp lime juice
For Finishing
- crispy garlic
- chives
- shiso or microgreens
Preparation
- Mix all ingredients for the ponzu sauce.
- Combine the mayonnaise with miso and lime juice.
- Season the beef with salt and pepper. Sear very briefly on all sides in a very hot pan. The center should remain raw. Chill the meat quickly and cut into even cubes or thick slices.
- Slice the daikon thinly and briefly marinate in a small amount of ponzu sauce.
- Drain the peppers thoroughly. Serve them cold or warm briefly on a plancha.
- Thread a piece of beef, a pepper, an olive, and a folded slice of daikon onto each skewer. The pepper can be cut to reveal the creamy filling.
Presentation
Spread the miso mayonnaise on the plate. Arrange the skewer. Add ponzu sauce, crispy garlic, chives, and microgreens.
