Introduction
Explore the sumptuous world of beef with this exquisite recipe that highlights the tender and flavorful cuts of meat. Whether you prefer the luxurious beef tenderloin or a more accessible sirloin steak, this dish is enhanced by a zesty yuzu dressing, aromatic garlic oil, and crispy toppings. Ideal for special occasions or a delightful weeknight dinner, this meal will elevate your dining experience.
Detailed Ingredients with Measures
BEEF – CHOOSE ONE:
– 250g / 8 oz beef tenderloin/fillet (PREMIUM option) – thin piece 13-15cm long (5-6″), cut to even thickness
– 300g / 10 oz sirloin steak (aka Porterhouse in Australia, US: New York strip) – EASIER
COOKING:
– 1/2 tbsp vegetable oil (or other neutral flavored oil)
– 1/4 tsp cooking salt / kosher salt
YUZU DRESSING:
– 1 tbsp cooking sake
– 2 tsp mirin
– 1 tbsp rice vinegar (substitute apple cider vinegar)
– 1 1/2 tbsp Japanese soy sauce, regular
– 1 tbsp yuzu, or 1/2 tbsp each lime and lemon juice
GARLIC OIL (OPTIONAL)
– 2 tbsp grapeseed oil (rapeseed oil or light olive oil)
– 3 garlic cloves, sliced 2 mm thick
CRISPY TOPPING OPTIONS – CHOOSE ONE
– Crispy potato straws (Pommes Paille, “fancier” option!)
– Crispy fried shallots (store-bought, easy option)
GARNISH:
– 1 green onion, finely sliced (optional curling)
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: Approximately 2 hours and 50 minutes (including cooling and refrigeration)
Yield: Serves 2-3 people
Detailed Directions and Instructions
BEEF TENDERLOIN:
Prep – Preheat the oven to 130°C / 275°F (all oven types). Rub the beef with the oil and sprinkle with salt. Place on a rack set on a tray.
Roast for 18 – 20 minutes or until the internal temperature in the middle is 41°C / 105°F (check first at 15 minutes).
Sear:
Heat a cast iron skillet on high heat until it is smoking. Sear each side of the beef for just 10 seconds, no longer (recommend searing all four sides).
Cool:
Transfer the beef onto a rack on a tray. Cool for 30 minutes on the counter, then refrigerate uncovered for 2 hours.
Thinly Slice:
When ready to serve, slice it as thinly as you can without tearing the beef, aiming for 3mm / 1/16″ but up to 5mm / 1/8″ thick is fine.
YUZU DRESSING:
Place the sake and mirin in a tiny saucepan on low heat. Bring to a simmer, then simmer for 1 minute. Pour into a bowl and let it cool. Then stir in the remaining dressing ingredients.
GARLIC INFUSED OIL:
Put the garlic and oil in a tiny saucepan on low heat. Simmer for 5 minutes, stirring a few times, until the garlic is light golden. Cool for 15 minutes, then strain (reserve crispy garlic for another use).
ASSEMBLE:
Lay the beef slices on a plate, overlapping slightly. Drizzle with 3-4 tbsp of the Dressing, then 1 1/2 tbsp of the garlic oil. Pile the crispy potato in a heap in the middle, sprinkle with green onion.
To Eat:
Serve straight away. Ensure you get some crispy potato in every bite, and mix the beef around in the tasty sauce.
EASY STEAK OPTION:
Rub the steak with the oil, then sprinkle with the salt. Heat a cast iron skillet on high heat until it is smoking. Cook the steak to rare (1 1/2 – 2 minutes on each side, depending on the thickness), or to your taste. Cool & thinly slice the steak per beef tenderloin steps above.
Assemble:
Place the slices in a line, slightly overlapping. Drizzle over the Dressing and oil (or alternative Sauce of your choice). Sprinkle crispy fried shallots down the center, then green onion. Serve!
Notes
Note 1:
For beef tenderloin, ensure it is cut to an even thickness for uniform cooking.
Note 2:
Sirloin steak is a simpler option that can still provide great flavor and tenderness.
Note 3:
Different dressings can substitute the yuzu dressing, such as soy sauce or vinegar-based alternatives.
Note 4:
When using cooking sake and mirin, be cautious as they add flavor depth to the dressing.
Note 5:
Japanese soy sauce provides a distinct and authentic flavor that enhances the overall dish.
Note 6:
Yuzu is a citrus fruit common in Japanese cooking; lime and lemon can be an alternative if necessary.
Note 7:
Garlic oil is optional but adds a lovely aromatic flavor; ensure garlic does not burn.
Note 8:
Garnish with green onion for presentation and a touch of freshness.
Note 9:
Always check the internal temperature to avoid overcooking, particularly for tender cuts of beef.
Note 10:
For thin slicing, use a sharp knife and a steady hand. Consider chilling the beef slightly for ease.
Note 11:
Adjust cooking time based on the thickness of the steak to achieve the desired doneness.
Cook Techniques
Roasting Beef Tenderloin
Preheat the oven to 130°C / 275°F. Rub the beef with vegetable oil and sprinkle with salt. Place it on a rack set on a tray and roast until the internal temperature reaches 41°C / 105°F, checking at 15 minutes. This method allows the beef to cook evenly while retaining its moisture.
Searing Beef
Use a cast iron skillet on high heat until smoking. Sear each side of the beef for just 10 seconds. This technique develops a crust that adds flavor and texture, enhancing the overall dish.
Cooling and Slicing Beef
After roasting and searing, let the beef cool on a rack for 30 minutes at room temperature, then refrigerate uncovered for 2 hours. When ready to serve, slice the beef thinly, aiming for slices between 3mm to 5mm thick for the best texture.
Preparing Yuzu Dressing
Simmer cooking sake and mirin in a small saucepan on low heat for 1 minute, then combine with rice vinegar, soy sauce, and yuzu juice in a bowl. This dressing adds a unique citrus flavor that complements the beef.
Making Garlic Infused Oil
Combine sliced garlic and grapeseed oil in a small saucepan and simmer on low heat for 5 minutes until the garlic turns light golden. Allow it to cool and strain, reserving crispy garlic for other uses. This oil enriches dishes with garlic flavor.
Assembling the Dish
Layer the sliced beef on a plate, slightly overlapping. Drizzle with yuzu dressing and garlic oil, then add crispy toppings like potato straws or fried shallots for added texture. Garnish with finely sliced green onions for color and freshness.
Cooking an Easy Steak Option
Rub sirloin steak with oil, sprinkle with salt, and sear in a hot cast iron skillet for 1.5 to 2 minutes on each side, adjusting for thickness. Allow to cool and slice as mentioned. This provides a simpler alternative while still delivering fantastic flavor.
FAQ
What is the best cooking method for beef tenderloin?
Roasting followed by searing is the best method to achieve tender and flavorful beef tenderloin, allowing for even cooking and a nice crust.
How do I know when the beef is cooked to my liking?
Using a meat thermometer is the most accurate way to check doneness. Aim for 41°C / 105°F for rare, and adjust the time based on your preferred doneness.
Can I substitute yuzu in the dressing?
Yes, you can substitute yuzu with a mixture of lime and lemon juice, which provides a similar citrus flavor.
What type of oil is best for searing steak?
A neutrally flavored oil with a high smoke point, like grapeseed or canola oil, is ideal for searing steak as it can withstand high heat without burning.
Can I make the garlic oil in advance?
Yes, you can prepare garlic oil beforehand. Store it in a container in the refrigerator for up to a week to retain freshness.
Are there other crispy topping options for the beef?
Yes, besides crispy potato straws, you can use crispy fried shallots, which add a savory crunch to complement the beef.
Conclusion
This delightful beef dish, whether prepared with tenderloin or sirloin steak, showcases the unique flavors of yuzu and garlic oil, enhanced by crispy toppings and garnished with green onion. The careful preparation ensures a tender and flavorful experience that can easily impress any guest. Serve immediately for the best taste.
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Utilize the thinly sliced beef in soft corn tortillas, topped with shredded cabbage, cilantro, and a squeeze of lime for a delicious taco night.
Beef and Vegetable Stir-fry
Stir-fry the beef slices with a mix of bell peppers, broccoli, and snap peas, seasoned with soy sauce and garlic for a quick and healthy meal.
Rice Bowl
Serve the sliced beef over steamed rice or quinoa, drizzled with yuzu dressing and topped with crispy shallots for a hearty rice bowl.
Pasta Dish
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