Beef tataki with orange sauce

Name: Beef tataki with orange sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 to 3
Cuisine: Québécoise
Ingredients: 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; 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

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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.