Veal Tenderloin Tataki

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


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


  • 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


  • 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


  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. Set the mixture aside to cool (onions and garlic should remain slightly raw).
  5. Season the veal fillet with salt and pepper and allow to rest for about 10 minutes at room temperature.
  6. 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.
  7. Transfer the meat to a cutting board and let stand for 5 minutes.
  8. Thinly slice the tenderloin and place it on a mixture of baby spinach leaves and arugula leafy greens.
  9. 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).

© Famille Fontaine 2024