Tataki of Beef Tenderloin with Raisin Wasabi Emulsion and Daikon, Carrot, Asparagus Salad

Ingredients

  • Chile Lime Sauce
  • 1 t toasted sesame seeds
  • 3 T chopped pickled ginger
  • Toppings
  • 1/3 c carrot, peeled and cut in matchstick-size pieces (julienne)
  • 1/3 c daikon radish, peeled and cut in matchstick-size pieces (julienne)
  • 4 t green onions, thinly sliced on the bias
  • + 23 more ingredients
    • 4 t chopped fresh cilantro
    • ¼ c prepared Lite Sesame Ginger Dressing
    • 8 oz fresh pencil thin asparagus
    • Daikon, Carrot, Asparagus Salad
    • 2 T canola oil
    • 1 T sesame oil
    • ¼ c light mayonnaise
    • 3 T honey
    • 3 T water
    • 3 T barbecue spice
    • ½ t cayenne pepper
    • 2 T sugar
    • 2 T wasabi
    • 6 tail sections of beef tenderloin (4 ounces each)
    • 1 serrano chile, seeded and minced
    • 2 T water
    • ¼ c soy sauce
    • ½ c Thai fish sauce
    • ¼ c fresh lime juice
    • 3 T wasabi powder
    • 1 c California raisins
    • Raisin Wasabi Emulsion
    • 2 T finely minced carrot

Trim beef tails to even-sized pieces; set aside. Combine spices; mix well and set aside. Chile Lime Sauce:Mix ingredients all together; set aside. Raisin Wasabi Emulsion:Place raisins in a small bowl; add very hot water to cover. Cover bowl tightly with plastic wrap and let stand 30 minutes...

View full recipe at Relish

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