Introduction
Yuzu dressing, garlic oil, and perfectly cooked beef create a delicious, refined dish that will impress your guests. This recipe gives you the option of using either beef tenderloin or sirloin steak, ensuring that you can choose the best cut for your occasion. The added elements of crispy toppings and a zesty dressing elevate the flavors and textures, making it a must-try recipe for any beef lover.
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 (Note 1)
– 300g / 10 oz sirloin steak (aka Porterhouse in Australia, US: New York strip) (Note 2) – EASIER
COOKING:
– 1/2 tbsp vegetable oil (or other neutral flavored oil)
– 1/4 tsp cooking salt / kosher salt
YUZU DRESSING (NOTE 3 OTHER OPTIONS):
– 1 tbsp cooking sake (Note 4)
– 2 tsp mirin (Note 4)
– 1 tbsp rice vinegar (substitute apple cider vinegar)
– 1 1/2 tbsp Japanese soy sauce, regular (Note 5)
– 1 tbsp yuzu, or 1/2 tbsp each lime and lemon juice (Note 6)
GARLIC OIL (OPTIONAL, NOTE 7):
– 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, pictured, “fancier” option!)
– Crispy fried shallots (store bought, easy option)
GARNISH:
– 1 green onion, finely sliced (optional curling, Note 8)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 18-20 minutes
Total Time: 2 hours 40 minutes (including cooling and refrigeration)
Yield: 2 servings
This article captures a comprehensive recipe focusing on the key ingredients used, preparation time needed, and overall yield, making it simple for anyone to follow and recreate a delightful dish. Enjoy your cooking!
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 (sear 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 the beef as thinly as you can without tearing, aiming for 3mm / 1/16″ thickness, but up to 5mm / 1/8″ thick is acceptable.
YUZU DRESSING
Place the sake and mirin in a tiny saucepan on low heat. Bring to a simmer and simmer for 1 minute. Pour into a bowl and let it cool. Then stir in the remaining dressing ingredients.
GARLIC INFUSED OIL
Put the sliced 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 the crispy garlic for another use).
ASSEMBLE
Lay the beef slices on a plate, overlapping slightly. Drizzle with 3-4 tbsp of the Yuzu Dressing, then add 1 1/2 tbsp of the garlic oil. Pile the crispy potatoes in the center and sprinkle with green onion.
TO EAT
Serve immediately. Ensure you get some crispy potato with every bite, and mix the beef around in the dressing to enhance the flavor.
EASY STEAK OPTION
Rub the sirloin steak with oil and sprinkle with salt. Heat a cast iron skillet on high heat until it’s smoking. Cook the steak to rare (1 1/2 – 2 minutes on each side, depending on thickness) or to your desired doneness. Cool and thinly slice the steak as described in the beef tenderloin steps.
ASSEMBLE
Place the steak slices in a line, slightly overlapping. Drizzle with the Yuzu Dressing and garlic oil (or alternative sauce of choice). Sprinkle crispy fried shallots down the center, then add green onion. Serve!
Notes
1
Choose a thin cut of beef tenderloin that is uniform in thickness for even cooking.
2
Sirloin steak is a more straightforward option as it requires less precise cooking.
3
Other options for dressing can include different types of vinegar or citrus juice if yuzu is unavailable.
4
Cooking sake and mirin are used for authentic flavor; substitutes may affect the taste.
5
Japanese soy sauce is preferred for a more authentic flavor, but regular soy sauce can be used as a substitute.
6
Yuzu can be replaced with equal parts lime and lemon juice if necessary.
7
Garlic oil adds extra flavor, but can be skipped if desired.
8
Fine slices of green onion can be curled for presentation, but this step is optional.
9
Use a meat thermometer for precise cooking temperature.
10
A sharp knife works best for slicing meat thinly without tearing it.
11
Cooking times for the steak will vary based on thickness and personal preference for doneness.
Cook techniques
Preparing Beef Tenderloin
Rub the beef with vegetable oil and sprinkle with salt. Preheat the oven to 130°C / 275°F and roast until the internal temperature reaches 41°C / 105°F.
Searing the Beef
Heat a cast iron skillet until smoking. Sear each side of the beef for 10 seconds, making sure not to overcook.
Cooling the Beef
Transfer the seared beef onto a rack and let it cool for 30 minutes, then refrigerate uncovered for 2 hours before slicing.
Slicing the Beef
After cooling, thinly slice the beef, aiming for slices of 3mm to 5mm thick without tearing.
Making Yuzu Dressing
Combine cooking sake and mirin in a saucepan over low heat. Bring to a simmer for 1 minute, then cool and mix with remaining dressing ingredients.
Infusing Garlic Oil
Combine sliced garlic and grapeseed oil in a saucepan over low heat. Simmer for 5 minutes until garlic is golden, then cool and strain the oil.
Assembling the Dish
Plate the thin beef slices, drizzle with the yuzu dressing and garlic oil, and garnish with crispy toppings and green onion.
Preparing the Easy Steak Option
Rub the steak with oil and salt, cook in a hot skillet for 1.5 to 2 minutes on each side, then cool and slice.
FAQ
What type of beef is best for this recipe?
Both beef tenderloin and sirloin steak work well, with tenderloin being a premium option.
Can I substitute yuzu?
Yes, you can use a combination of lime and lemon juice as a substitute for yuzu.
How do I know when the beef is properly cooked?
Use a meat thermometer to check that the internal temperature reaches 41°C for rare beef.
What kind of oil should I use for searing?
A neutral-flavored oil like grapeseed oil or vegetable oil is recommended for searing.
How thick should I slice the beef?
Aim for slices between 3mm and 5mm thick for the best texture.
Can I prepare the garlic oil in advance?
Yes, the garlic oil can be made ahead of time and stored for later use.
What crispy topping options can I use?
Crispy potato straws or crispy fried shallots are both great options for added texture.
How should I serve the beef?
Serve the beef slices immediately after assembling, ensuring to include crispy toppings in every bite.
Conclusion
This dish brings together the rich flavors of beef with the refreshing notes of yuzu dressing, enhanced by the optional garlic oil and crispy toppings. The use of high-quality ingredients ensures a delightful and elegant culinary experience that is perfect for any occasion.
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