Beef Tataki – Japanese marinated grilled flame seared beef fillet, Asian marinade, with watercress and daikon
From the hotel’s rooftop garden – watercress
By Upper Eastside Hotel executive chef, Simon Kemp
Serves 4 starter sized portions
Watercress salad
- 200g organic watercress, washed
- 1 small daikon (Japanese Radish), finely shredded or grated
- 2 Tablespoons rice wine vinegar
- 1 teaspoon toasted sesame seeds
Beef
- 500g trimmed beef fillet
- 80ml soy sauce
- 20ml rice wine vinegar
- 20ml mirin
- 40ml castor sugar
- 1/2 tsp sesame oil
- 20ml canola oil
- Sea salt and cracked black pepper
Method
- Trim the fillet into two rolls, season with the salt and pepper and grill in a hot griddle pan. Grill until your preference – rare or medium rare.
- Remove and allow to cool. Place in a plastic bag with the marinade and allow to marinade for four hours or overnight.
- Arrange the watercress and shredded daikon, drizzle with a little rice wine vinegar and toasted sesame seeds.
- Remove the beef from the marinade and thinly slice. Arrange over the watercress and daikon and drizzle with a little extra marinade.
picture taken at the Upper Eastside Hotel – Organic Garden Launch
