Beef Tataki

Method

1. Trim the beef tenderloin of any excess fat, then season the exterior evenly with grated ginger, pressing it gently into the surface to adhere.
2. Heat a cast-iron skillet over the highest possible flame until it begins to smoke, then sear the beef tenderloin for approximately 30 seconds on each side until a deep brown crust forms while the interior remains completely raw.
3. Immediately transfer the seared beef tenderloin to an ice bath or place it in the freezer for 10 minutes to halt cooking and firm the flesh for clean slicing.
4. Using a very sharp knife, slice the chilled beef tenderloin against the grain into paper-thin medallions of approximately 2–3 mm thickness and arrange them in overlapping layers across a serving platter.
5. Drizzle the soy sauce evenly over all the sliced beef, ensuring each medallion is lightly coated with the savory dressing.
6. Finish the platter by scattering sesame seeds and thinly sliced scallions over the top, then allow the dish to rest for 5 minutes at room temperature before serving so the flavors meld with the beef.