• Tataki: Japanese-style Beef Carpaccio on Sesame Montasio Frico

    Ingredients

    Dressing and Marinade

    Yield: 12 Portions

    • Ingredients
      Amount
    • Soy Sauce
      ⅓ cup
    • Mirin
      ¼ cup
    • Rice Vinegar
      2 Tbsp.
    • Lemon Juice
      1 Tbsp.
    • Bonita Flakes
      2 Tbsp.
    • Water
      2 tsp.
    • Ginger, finely minced
      1 tsp.

    Beef Tataki

    • Ingredients
      Amount
    • Beef filet trimmed well
      8 oz.
    • Salt
      to taste
    • Black ground pepper
      to taste
    • Olive oil
      1 Tbsp.

    Fried Shallots and Garlic

    • Ingredients
      Amount
    • Shallots, sliced thin
      3 ea.
    • Shallots, sliced thin
      3 ea.
    • Olive oil
      1 cup

    Montasio Black Sesame Frico

    • Ingredients
      Amount
    • Montasio cheese, grated
      6 oz.
    • Flour
      1 Tbsp.
    • Black pepper
      ¼ tsp.
    • Olive oil
      1 tsp.
    • White sesame, toasted, coarsely ground
      2 Tbsp.

    Final Preparation

    • Ingredients
      Amount
    • Beef Tataki
    • Crispy Shallots
    • Crispy Garlic
    • Scallions, sliced fine
      2 ea.
    • Micro Peppercress
    • Radish, julienne
    • Montasio Black Sesame Frico
      8 ea.

    Method

    1. For the dressing/marinade: Combine all the ingredients for the sauce in a small sauce pan and heat to a simmer. Remove from the heat and allow to cool. Strain out the bonita flakes and discard. Reserve the sauce.
    2. For the Tataki: Season the beef with salt and pepper and then sear quickly in olive oil on all sides over high heat in a heavy pan – cast iron works well. While browned on the outside, the beef should still be raw. Transfer the beef to a plasitc bag and add about half the dressing to the bag. Place the bag in a bowl of iced water to cool quickly. Turn and massage the bag periodically to coat the meat with the sauce as it cools. Once cold, slice and then dice the beef into ¼-inch pieces. Keep this meat cold and season with the remaining sauce just before serving.
    3. For the fried shallots and garlic: Heat the olive oil until shimmering. Fry the shallots until light golden brown and remove, setting on a paper towl. Next fry the garlic until light golden brown and set asied on a paper towel.
    4. For the Montasio Black Sesame frico: Mix the Montasio, flour and black pepper together in a bowl. Heat a non stick pan and when moderately hot brush the surface with olive oil. Sprinkle 1 ½ - 2 tablespoons of the Montasio cheese mixture for each frico and sprinkle with ½ teaspoon of the black and white toasted sesame seeds. Allow the frico to cook over moderate heat and when golden around the edges turn with a spatula. The frico should separate from the pan easily and the color should be a light golden. Cook on the second side for an additional 2 minutes or until golden as well. Allow to cool on an absorbent towel. Take care that the frico not get too dark lest they become bitter. The Montasio frico can be held air tight for a few days.
    5. On each of the Montasio black sesame frico, spoon on a mound of the beef tataki. I use a ring mold for a neater appearance. Build a small salad with the garlic, shallots, scallions, peppercress and radishes, and spoon on a small amount of sauce as a dressing. Mount this salad carefully on top of the tataki and serve immediately while all remains fresh and bright.