Tataki means “pounded” in Japanese, but the process of
preparing this thin-sliced meat is actually subtle. Beef is first seared, then
marinated, then seasoned with spices or other ingredients that have been ground
(or “pounded,” if you will). Here, two sauces make the beef full-flavored and
Serves 10 to 12 as a first course
beef and garlic chips:
1-1/4 lb. trimmed center-cut beef tenderloin
Olive oil for frying garlic and for the beef
Kosher salt and freshly ground black pepper
4 cloves garlic, thinly sliced lengthwise
For the onion ponzu:
1/2 cup minced white onion
3 Tbs. grapeseed oil
1 Tbs. fresh lemon juice
1 Tbs. unseasoned rice vinegar
1 Tbs. dark soy sauce
1/4 tsp. minced fresh ginger
1/4 tsp. minced garlic
For the tataki dressing:
5 Tbs. soy sauce
1/2 cup unseasoned rice vinegar
Pinch of bonito flakes (optional)
For the garnish:
3 whole scallions, thinly sliced on the diagonal
2 Tbs. thinly sliced chives
Sear the beef
Heat a griddle over high heat, or preheat a gas grill to
brush the beef with oil and season with salt and pepper.
Prepare an ice bath.
Sear the beef on the griddle or grill on all sides until
browned, about 2 minutes per side.
the ice bath and allow to cool, 3 to 4 minutes.
filet and drain well on paper towels, patting the meat dry.
In a 2-quart saucepan, heat 3/4 inch of oil over medium–high
heat until shimmering hot.
garlic and fry until golden and crispy, about 1 minute.
a slotted spoon.
Drain on paper towel.
Make the onion ponzu
In a small bowl, whisk together the onion, oil, lemon juice,
vinegar, soy sauce, ginger, and garlic until combined.
Make the tataki
In another small bowl, whisk the soy sauce, vinegar, and
bonito flakes, if using.
With a sharp carving knife, thinly slice the beef and
arrange on 10 to 12 dinner plates.
of the onion ponzu on top of the beef, then drizzle on some tataki dressing,
and top with the garlic chips, scallions, and chives.