Veal Tenderloin Tataki
Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
30min
Preparation
10 min
Cooking
8
Portions
Ingredients
- 1 Veal tenderloin (680-800g) Family Fontaine
- Sea salt and black pepper to taste
- 30 ml (2 tablespoons) sesame oil
- 15 ml butter
Marinade
- 2 cloves of garlic, minced
- 2 green onions, sliced
- 45 ml (3 tablespoons) mirin
- 45 ml (3 tablespoons) sake
- 30 ml (2 tablespoons) soy sauce
- 15 ml (1 tablespoon) fresh ginger, finely chopped
- 15 ml (1 tablespoon) brown sugar
Topping
- 1 finely sliced shallot
- 1 red pepper, thinly sliced
- 60 ml (¼ cup) walnuts, crumbled
- a mix of baby spinach and arugula leafy greens 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.
- Set the mixture aside to cool (onions and garlic should remain slightly raw).
- Season the veal fillet with salt and pepper and allow to rest for about 10 minutes at room temperature.
- In a frying pan, melt the butter with the oil over medium-high heat and brown the veal tenderloin for 2 minutes on each side. The tenderloin should be rare or medium rare on the inside.
- Transfer the meat to a cutting board and let stand for 5 minutes.
- Thinly slice the tenderloin and place it on a mixture of baby spinach leaves and arugula leafy greens.
- Spoon the marinade over the tenderloin and salad.
Side dishes
Top with sliced shallots, sliced red pepper and walnut crumble.
Tips and Tricks
When a recipe requires mirin (Japanese sweet.rice wine), and you don’t have any, add 1 to 2 tablespoons of sugar to 1/2 cup of white wine, vermouth or dry sherry (to replace 1/2 cup of mirin).