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The starter, From around the world

Beef tataki with ponzu sauce

Beef tataki is a starter for 6 where seared filet stays pink at the center, sliced thin and drizzled with tangy ponzu sauce. It takes 25 minutes of active work, comes together in the morning for an evening dinner, and the key is a very hot sear followed by an ice bath. Easy to make, around €4.60 per person.

Beef seared just enough to stay pink at the center, sliced thin and brightened with a tangy ponzu sauce, light and sharp.

Beef tataki with ponzu sauce
For
6 people
Work
25 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€4.60
Calories per person
220 kcalcalculated by Kiloach, your weight coach

Beef filet barely colored on the outside and still pink and cool at the center gives a tender bite that contrasts with crunchy scallions and toasted sesame seeds. The ponzu sauce, salty soy balanced with tart lemon and a touch of ginger, wakes up every bite without covering the taste of the beef.

This is a starter with real presence that asks nothing of you on the day itself, perfect for a dinner party or a slightly festive family meal. It opens a menu built around bold, global flavors, and works just as well in summer as in winter since it doesn't depend on any seasonal vegetable.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 5 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, sear the filet, chill it in ice water, and make the ponzu sauce so the flavors have time to come together. Just before guests arrive, slice the beef thin and plate it. Right at serving time, spoon over the sauce and scatter scallions and sesame so the meat keeps its color.

The ingredients

6 people

Butcher

  • Beef filet 600 g

Pantry

  • Soy sauceoften in the pantry 6 tbsp
  • Rice vinegaroften in the pantry 2 tbsp
  • Sesame seedsoften in the pantry 2 tbsp
  • Sunflower oiloften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Lemon juice 4 tbsp
  • Fresh ginger 1 tsp
  • Scallions 3

Allergens Soy, Sesame, Gluten

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Sear the filet on all sides in a very hot, oiled pan, just enough to color it. 5 min

    The pan should be smoking, so the beef stays pink inside.

  2. Plunge the beef into ice water, pat it dry, and wrap it in plastic in the fridge.

    Dry it well so the slices come out clean.

  3. Make the ponzu sauce by mixing the soy sauce, lemon juice, rice vinegar, and grated ginger.

    Let it sit, the flavors come together over a few hours.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the beef out of the fridge, slice it very thin with a sharp knife, and arrange the slices on plates.

    Cut across the grain for tender slices.

When it's time to serveThe final touches, right in front of your guests.

  1. Drizzle with ponzu sauce and scatter with sliced scallions and toasted sesame seeds.

    Add the sauce at the last minute so the meat doesn't turn gray.

Our tips to get it right

  • Pick a well trimmed filet, free of sinew, so it slices into clean even strips once chilled.
  • Use a long, very sharp knife and slice in one smooth motion, sawing will tear the meat.
  • Taste the ponzu before serving and add a little more lemon if it tastes too salty.

The variations

  • Swap the beef filet for a rare seared tuna loin for a seafood version of tataki, using the same sear and ice bath technique.
  • For a soy free version, use gluten free tamari instead of soy sauce and check the rest of your pantry ingredients.
  • To save time, ask your butcher to trim the filet and sear it the night before instead of the morning of.

What to serve it with

  • Vinegared rice or chilled rice noodles
  • Japanese style cucumber salad
  • Green tea or warm sake

Storage

Sliced beef keeps up to 24 hours in the fridge, wrapped in plastic, and should only be sauced right before serving. The ponzu sauce keeps 2 to 3 days in a sealed jar. This dish doesn't freeze well, the texture of the raw beef would suffer.

Questions about this recipe

How do I know the beef is seared enough?

The pan should be lightly smoking and each side should touch the heat for only 30 to 40 seconds. The center should stay raw and cool to the touch, only the surface changes color.

Can I use a different vinegar instead of rice vinegar?

Yes, apple cider vinegar works well, it's just as mild and won't overpower the lemon. Skip balsamic vinegar, it's too sweet and too dark for this sauce.

What's the best way to plate the beef slices?

Fan the slices out slightly overlapping on a chilled plate, it shows off the pink color of the meat. Spoon the sauce in the center so it doesn't drown the edges.

Can this tataki be served as a main course instead of a starter?

Yes, by doubling the amount of beef and pairing it with rice or cold noodles, it becomes a light main course. Just plan a more generous portion per person.

Can a beef tataki with ponzu sauce be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a beef tataki with ponzu sauce?

Allow 1 h in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a beef tataki with ponzu sauce?

About 220 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a beef tataki with ponzu sauce cost?

About €4.60 per person, that's €27.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, sesame, gluten. Remember to ask your guests about their allergies before putting your menu together.

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