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Beef Tenderloin Tataki With Ginger-Cilantro Pesto

by , Chef, Seattle, Washington

Beef Tenderloin Tataki With Ginger-Cilantro Pesto

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.

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