Beef tataki with orange sauce
- Preparation 20 min
- Cooking 10 min
- Servings 2 to 3
- Freezing I do not suggest
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🔥 A luxury appetizer that impresses without the fuss
Want to serve an appetizer that’ll get people talking? This beef tataki with legendary orange sauce is your answer. It’s easy, incredibly delicious, and so smooth on the palate you’ll wonder why you don’t make it every week. The meat stays rare, the sauce sweetens everything with orange and ginger, and the sesame adds that little touch of class that says “I know what I’m doing in the kitchen.”
🥢 A cooking technique that changes everything
Here, it’s the quick sear and the rest that make all the difference. You sear the meat over high heat just to create a crust, leave the inside rare, then let it rest. No stress, no overcooking, no dry meat. It’s tataki like in a restaurant, with a homemade sauce nobody else will serve.
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🔥 Take the meat out 45 minutes before cooking: it’s non-negotiable
Room temperature is your ally. Cold meat will contract in the hot pan and cook unevenly. At room temperature, it cooks evenly and stays rare in the center with a golden crust on the outside. It’s the difference between a commercial tataki and a homemade tataki that surprises your guests.
🥢 Ask your butcher for a top sirloin if you want to save money
Beef tenderloin is the classic choice, but if you’re looking for a nice cheaper alternative, top sirloin works just as well. It’s a tender piece that cooks exactly the same way: same timing, same result. Ask your butcher for a nice cut, and you’ll have a tataki that’s just as tasty for less money. But if you have the budget, beef tenderloin remains the standard for its guaranteed tenderness.
📐 High heat cooking: 3-4 minutes per side maximum
It’s brutal but effective. Very high heat, hot oil, meat in, no fiddling. Three to four minutes per side creates a perfect crust without penetrating to the center. If you cook longer, you lose the rare texture. If you cook less, you don’t have enough crust. Timing accuracy wins here.
❄️ Let rest for 10 minutes before slicing: the meat continues to cook
Carryover cooking is real. After 3-4 minutes per side, the meat continues to cook slightly while resting. Ten minutes gives you the ideal temperature in the center. It’s also the time you prepare your presentation and whisk your sauce a second time.
🍊 Whisk the sauce twice: once before cooking, once before serving
The first time, you emulsify all the ingredients. Before serving, whisk again to reactivate the emulsion and make it smooth and shiny. A sauce whisked at the last moment has more volume and presentation than a sauce that has been sitting.
Ingredients for the sauce
- 2 tablespoons (30 ml) freshly squeezed orange juice
- The juice of 1/2 lime
- 1 tablespoon (15 ml) peanut oil
- 2 teaspoons (10 ml) honey
- 1 teaspoon (5 ml) toasted sesame oil
- 1 teaspoon (5 ml) sesame seeds
- 1 teaspoon (5 ml) fresh ginger, grated and finely chopped
- Salt and freshly ground pepper
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
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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.
Yes, top sirloin works very well and costs less than beef tenderloin. It has comparable tenderness and cooks the same way. Ask your butcher for a nice well-trimmed piece. If you have the budget, beef tenderloin remains the standard, but you won’t be disappointed with top sirloin.
You must serve it immediately after slicing. The meat continues to cook very slightly once sliced. If you need to prepare it in advance, keep the whole meat in the fridge after cooking and slice it just before serving. No long storage.
Yes, absolutely. Make your sauce the day before or a few hours ahead. It keeps in the refrigerator in an airtight container for up to 3 days. Whisk it well before serving so it’s smooth.
Two inches thick is the sweet spot. Thick enough to keep a rare center while having a golden crust. A thinner steak will cook entirely through. A thicker steak will have trouble browning well.
Absolutely. Radish sprouts, a small pickled cucumber salad, microgreens. Add them as a garnish AFTER plating to prevent them from getting soggy in the sauce. Sauce is liquid, so raw vegetables in it will become soft.
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