Beef Tataki for Two
Ingredients:
Tataki
450g (16oz) beef tenderloin
2 tablespoons coconut oil
Generous sprinkle Himalayan salt
2 tablespoons toasted sesame seeds
Marinade
2 green onions, thinly sliced
2 tablespoons unseasoned rice vinegar
1 tablespoon raw honey, melted
2 tablespoons coconut aminos
1 teaspoon sesame oil
1 teaspoon fish sauce
juice of 1/2 lemon
3 dried birds eye chili peppers (or 1 teaspoon dried chili flakes)
Salad
2 cucumbers, sliced paper thin
2 radishes, sliced paper thin
1 French shallot, sliced thinly
few sprigs fresh thyme
Vinaigrette
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
1 teaspoon coconut aminos
1 teaspoon raw honey, melted
1/4 teaspoon Himalayan salt
1/4 teaspoon freshly cracked black pepper
Garnish
Fleur de sel
Fresh thyme
Directions:
1. Combine all the ingredients of the marinade in a measuring cup or small mixing bowl, preferably one that's equipped with a pouring spout. Set aside.
2. Melt the coconut oil in a skillet that's been set over thermonuclear high heat. Sear the beef tenderloin quickly on all sides while making sure not to overcook the meat. Let cool for a few minutes then place the tenderloin in a re-sealable bag. Pour the marinade over it, seal the bag (remove as much air as possible) and refrigerate for at least 4 hours or better yet, overnight.
3. Remove the meat from the marinade (reserve that, it'll make a fabulous dipping sauce), let it drip for a few seconds then roll it in the toasted sesame seeds until it's completely coated.
4. Thinly slice the meat against the grain and arrange it on a serving platter, leaving a great big space in the center for the salad.
5. To make the salad, mix all the ingredients of the vinaigrette in a small mixing bowl. Add to the prepped vegetables and toss delicately to combine.
6. Mound the salad directly in the center of your meat. Sprinkle the entire platter with a little bit of Fleur de sel and fresh thyme, if desired.
7. Serve with the reserved marinade as a dipping sauce.
