Beef Tenderloin Tataki With Ginger-Cilantro Pesto
by Johnny Loua, Chef, Seattle, Washington
Serves 6 to 8 (as an appetizer)
- 1 (16-ounce) Certified Piedmontese tenderloin roast
- 1 tablespoon sea salt
- 1 tablespoon freshly chopped mixed herbs (such as thyme, rosemary, parsley)
- Pinch of black pepper
- 2 tablespoons vegetable oil
- Fresh radish and cilantro, for garnish
- ½ cup vegetable oil for serving
In a small bowl combine mixed herbs, salt, pepper, and olive oil and mix into a paste. Using a paper towel, dry the tenderloin of any excess moisture. Season the tenderloin with the herb mixture. Heat a large sauté pan over high heat and add vegetable oil. When hot, sear the tenderloin to a nice golden color on all sides; the tenderloin should be rare to medium-rare. Wrap it with plastic wrap and refrigerate until needed.
To assemble the dish, thinly slice 4 ounces of tenderloin and place on a serving platter. Season with sea salt and Ginger-Cilantro Pesto (recipe follows). In a small pot, heat ½ cup of vegetable oil to 300°F, then spoon onto each slice of beef to lightly sear the meat just before serving. Alternatively, use a kitchen torch to sear the top of each slice of beef. Shave a slice of fresh radish onto each slice of beef. Garnish with cilantro and serve.
Ginger-Cilantro Pesto
- 5 tablespoons cilantro
- 3 tablespoons ginger
- 5 tablespoons scallion
- 3 tablespoons garlic
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- ½ cup vegetable oil
- Salt and pepper to taste
Finely hand chop cilantro, ginger, scallion, and garlic and add to a medium bowl. Mix in soy sauce, sesame oil, salt, and pepper.
In a small pot, heat the vegetable oil up to 300°F, then pour it over the mixture, cover, and refrigerate until ready to serve.