Recipe for Oven ”veiled” beef tataki

Posted in 2008, Cooking recipes

Oven ”veiled” beef tataki

Crunchy coriander and soybean salad, mashed satay potatoes


Château Trapaud 2008

Saint Emilion grand Cru.


Serves 6

Beef steaks 150 g each: 6
Oyster sauce: 3 cl
Soy sauce: 9 cl
Groundnut oil: 2 cl
Sesame oil: 2 cl
Garlic clove: 1
Fresh ginger: 20 g
Carrots: ÂĽ
Leeks (white part only): ÂĽ
Olive oil: 5 cl
Sake: 3 cl

To garnish:

Potatoes: 1 kg
Coarse salt: 10 g
Unsalted butter: 50 g
Fine salt: 3 pinches
Semi-skimmed milk: 20 cl
Espelette chilli pepper: 3 pinches
Flavourings (garlic, thyme, bay leaf)
Satay paste: 20 g

For the rest of the recipe:

Fresh coriander: ½ bunch
Beansprouts: 150 g
Olive oil: 3 cl
Fine salt: 2 pinches
Espelette chilli pepper: 2 pinches

For the beef tataki:

Peel all of the vegetables and crush them coarsely.
Place the carrot, leek, ginger, garlic, groundnut oil, sesame oil, soy sauce, oyster sauce and the sake in a blender and mix.
Pour the mixture over the steaks and set aside.
Heat a drizzle of olive oil in a frying pan and sear the steaks on both sides.
Remove from the pan and cut into thick slices then place them in an ovenproof dish and set aside.
Pour the marinade into the pan with the juices and reduce the mixture.
Set aside.

For the garnish:

Peel the potatoes, cut into cubes and rinse.
In a saucepan, cover with salted water and the flavourings and boil.
Drain the potatoes and mash with a whisk or a potato-masher along with the butter.
Gradually pour in the cold milk until you get the desired texture.
Adjust the seasoning (salt and chilli pepper) then add the satay paste.

For the rest of the recipe:

Prehaut the oven to 240°C.
Mix the beansprouts with the whole fresh coriander.
Season with olive oil, salt and pepper.
Cook the slices of steak in the oven for 2 to 3 minutes in order to ”veil” them (heat the surface).
Remove from the oven and drizzle the reduced marinade over the top.
Arrange the mashed potato on the plates using a square cutter.
Add the beek tataki and top with the crunchy salad.
Pour over the reduced marinade to finish the dish.

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A big thank-you to the Atelier des Chefs

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