Home dish
by CookWhatHK0 saved
Beef Fillet Tataki sears fillet mignon on all sides, cools it, then slices it thin over ponzu with sweet wasabi mayo, pickled cucumber and lemon peel.
Start by heating a pan over high heat.
用大火預熱鑊。
Add your chosen oil to the hot pan and let it reach a high temperature.
加入油，燒至高溫。
Quickly sear the fillet mignon on all sides until browned.
煎牛扒每面各煎一下。
Allow the seared steak to cool down to room temperature. For a quicker cool-down, you can wrap it in foil and place it in the freezer, or immerse it in an ice bath. Alternatively, simply let it rest until it reaches the desired temperature.
將牛扒降至室溫（可用錫紙包住放入冰箱或浸冰水快速降溫，或直接靜置。）
Pour some ponzu sauce onto a serving plate.
將柚子醋醬倒入碟中。
Thinly slice the cooled steak and arrange the slices on the plate, over the ponzu sauce.
將牛扒切成薄片，放入碟中。
Garnish the steak with sweet wasabi mayo, the pickled cucumbers, fresh parsley, and lemon peel.
面層放上甜芥末蛋黃醬、黃瓜、番茜同檸檬皮。
Finish by sprinkling a few salt flakes over the top.
撒上少少鹽片。
Your dish is now complete.
完成！
