BBQ , Meat , Starters & aperos , Main dishes

Beef tataki with legendary orange sauce

Name: Beef tataki with legendary orange sauce
Prep time: 20 min
Cook time: 10 min
Yield: 2 to 3
Cuisine: Québécoise
Ingredients: 2 tablespoons freshly squeezed orange juice; Juice of 1/2 lime; 1 tablespoon peanut oil; 2 teaspoons honey; 1 teaspoon toasted sesame oil; 1 teaspoon sesame seeds; 1 teaspoon grated fresh ginger, finely chopped; Salt and pepper from the mill; 500 g filet mignon (about 2 steaks of 2” thick), removed from the fridge 45 minutes before; 2 green onions, thinly sliced; Salt and pepper from the mill

Preparation 20 min
Cooking 10 min
Servings 2 to 3
Freezing I do not suggest

Want to serve up a luxury entree to wow the gallery? This beef tataki with legendary orange sauce is THE most popular answer. Easy, amazingly good and so soft on the palate.

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Ingredients for the sauce

2 tablespoons freshly squeezed orange juice
Juice of 1/2 lime
1 tablespoon peanut oil
2 teaspoons honey
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds
1 teaspoon grated fresh ginger, finely chopped
Salt and pepper from the mill

Ingredients

500 g filet mignon (about 2 steaks of 2” thick), removed from the fridge 45 minutes before
2 green onions, thinly sliced
Salt and pepper from the mill

Preparation

In a bowl, add the ingredients for the sauce then season with salt and pepper. Whisk to emulsify and set aside.
Place the steaks on a plate, baste with about 2 tablespoons toasted sesame oil then rub to coat. Season generously with salt and pepper on both sides.
In a large skillet heated over high heat, add 1 teaspoon toasted sesame oil and place with tenderloins. Cook 3 to 4 minutes per side, making sure you have a very rare doneness in the centre. Place the meat on a plate and let stand for 10 minutes.
Slice thinly and place the slices on a nice presentation plate. Whisk the sauce before drizzling some over the meat, then garnish with some sesame seeds and green onions! Serve with the rest of the sauce for dipping.

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Al di La del Fiume Fricando Emilia 2021

Émilie-Romagne, Italie

Produced by Al Di there del Fiume, this wine composed of Albana 100% vinified in amphora on skins (orange wine) and produced in biodynamics is a real delight. On herbaceous notes, Umami, and slightly oxidative, with a beautiful mineral finish and moderately firm tannins, it is a find of choice for this dish. See the product

Vin d'Orge, 9.5%

Pie Braque

Barley wine with caramel notes, candied orange zests, it will offer both aromas that will like it with the slight grilled meat and aromas that will recall the orange of the sauce. Originally designed to compete with the wine market, it is through this dish that it confirms that barley wine is best expressed! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!