Tataki
- Place the meat on a plate. Let sit out at room temperature for 30 minutes.
- Meanwhile, in a bowl, whisk together the soy sauce, clementine zest and juice, honey, sesame oil, ginger, garlic and sriracha. Pour half of the sauce into a shallow dish. Set the remaining sauce in the bowl aside until ready to serve.
- Season the meat with salt and pepper on all sides. In a skillet over high heat, brown the meat for 1 to 2 minutes on each side in the oil. Transfer the meat to the shallow dish of sauce. Using a spoon, drizzle the sauce over the meat. Let the meat rest for 15 minutes, turning it over and drizzling with the sauce a few times.
Salad
- Meanwhile, in another bowl, whisk together the oil, lime juice and honey. Season with salt and pepper. Add the remaining ingredients and toss gently. Adjust the seasoning.
- On a work surface, thinly slice the meat against the grain. Lay the meat slices out on four plates. Pour the reserved sauce over the meat. Garnish with the salad. Serve immediately.
Chef’s tip
Ask your butcher for tartare-quality beef tenderloin for this recipe.