Preview

Beef tataki crusted in mild spices, gremolata sauce, olive oil crostini

Salted

Beef tenderloin crusted with spices and seared, served with a gremolata sauce.

Note

Be careful not to over cook the meat and take it easy on the seasoning.

Ingredients

Recipe for Tapas

For the beef tataki

240 Gr

Boston cut beef

15 Gr

Paprika

15 Gr

Cinnamon powder

15 Gr

Cumin powder

15 Gr

Ground coriander

15 Gr

Brown sugar

1 Pinch(es)

Salt

1 Pinch(es)

White pepper

For the gremolata sauce

3 Clove(s)

Chopped garlic

8 Sprig(s)

Parsley

8 Sprig(s)

Mint

15 Gr

Pine nuts

1 Unit(s)

Lemon

1 Unit(s)

Orange

3 Gr

Sea salt flakes

5 Gr

White pepper

12 Chips

Parmesan

Preparation time: 15 min

Preparation

Juice the lemon. Cut the beef into long rectangular sections 4cm x 4cm. Use a peeler to create Parmesan shavings. Pick all the leaves from your fresh herbs. Toast the pine nuts 4 minutes in the oven.
Beef tataki

Gather all the spices then roll to beef strips in the mixture . In a non-stick skillet on medium / high, drizzle some vegetable oil and then sear the beef strips on each side for about 30 seconds. Remove them from the pan and set aside on a wire rack and let them cool down.
Gremolata sauce preparation

Using a food processor, chop all the herbs then add the olive oil, the lemon juice, the parmesan and the pine nuts then season with salt and pepper to taste.
Plating

In a serving spoon, place two slices of beef tataki with a dot of gremolata sauce on top of each slice. Finish with slice of shaved Parmesan.