Servings: 10 to 12 as a first course
Tataki means “pounded” in Japanese, but the process of preparing this thin-sliced meat is actually subtle. Beef is first seared, then marinated, then seasoned with spices or other ingredients that have been ground (or “pounded,” if you will). Here, two sauces make the beef full-flavored and tender.
Recipe adapted from Moveable Feast with Fine Cooking.
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One of the absolute best recipes I've ever made. I was worried that my niece and nephew would refuse to eat the rare beef, but they couldn't get enough of it. Extremely flavorful and a visual work of art. You'll need a very sharp knife to achieve this thin cut of beef.
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