Veal tenderloin tataki
Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
30min
Preparation
10 min
Cooking
8
Portions
Ingredients
- 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
Marinade
- 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
Garnish
- 1 shallot, thinly sliced
- 1 red pepper, thinly sliced
- 60 ml (¼ cup) walnuts, crumbled
- baby spinach and arugula leaves as needed
Preparation
- For the marinade, in a frying pan add the soy sauce, mirin and sake and stir well.
- Bring the mixture to a boil for a few minutes and set aside.
- Add the onions, garlic, ginger and brown sugar to the mixture and stir well.
- Reserve the mixture to cool (the onions and garlic should stay slightly raw)
- Season the veal tenderloin with salt and pepper and let stand for about 10 minutes at room temperature.
- 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.
- Transfer the meat to a cutting board and let stand for 5 minutes.
- Thinly slice the fillet and place it on a mixture of baby spinach leaves and arugula.
- 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).