Veal tenderloin tataki

Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
30min Preparation
10 min Cooking
8 Portions


  • 1 Head of veal tenderloin (680-800g) Fontaine Family
  • Sea salt and black pepper to taste
  • 30 ml (2 tbsp) sesame oil
  • 15 ml of butter


  • 2 garlic cloves, finely chopped
  • 2 green onions, thinly sliced
  • 45 ml (3 tbsp) mirin
  • 45 ml (3 tbsp) sake
  • 30 ml (2 tbsp) soy sauce
  • 15 ml (1 tbsp) finely chopped fresh ginger
  • 15 ml (1 tbsp) brown sugar


  • 1 shallot, thinly sliced
  • 1 red pepper, thinly sliced
  • 60 ml (¼ cup) walnuts, crumbled
  • baby spinach and arugula leaves as needed


  1. For the marinade, in a frying pan add the soy sauce, mirin and sake and stir well.
  2. Bring the mixture to a boil for a few minutes and set aside.
  3. Add the onions, garlic, ginger and brown sugar to the mixture and stir well.
  4. Reserve the mixture to cool (the onions and garlic should stay slightly raw)
  5. Season the veal tenderloin with salt and pepper and let stand for about 10 minutes at room temperature.
  6. In a skillet, melt the butter with the oil over medium-high heat and brown the veal fillet for 2 minutes on each side. The tenderloin should be rare or medium on the inside.
  7. Transfer the meat to a cutting board and let stand for 5 minutes.
  8. Thinly slice the fillet and place it on a mixture of baby spinach leaves and arugula.
  9. Cover the fillet and salad with the marinade.

Side dishes

Garnish with finely sliced ​​shallots and red pepper and walnut crumbs.

Tips and Tricks

When a recipe calls for mirin (Japanese sweet rice wine), but you don't have any, add between 1 and 2 tablespoons of sugar to 1/2 cup of white wine, vermouth, or dry sherry. (to replace 1/2 cup of mirin).

© Famille Fontaine 2024