Introduction
Cooking is an art that requires attention to detail, especially when it comes to ingredients. The perfect dish can often hinge on the quality of these components. In this article, we will explore a delectable recipe featuring tender beef, a vibrant yuzu dressing, and a crispy topping. Whether you opt for the premium beef tenderloin or the easier sirloin steak, this dish promises to be a culinary delight.
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 option)
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
Preparation for this dish requires attention to the stages involved, ensuring that each element is ready for assembly.
Cook Time, Total Time, Yield
Cook Time: The beef tenderloin takes about 18–20 minutes to roast and an additional 10 seconds for searing. The easy steak option will take around 1.5 to 2 minutes per side for cooking.
Total Time: Including preparation, resting, and cooling, you should allocate at least 2 hours for this dish, though once assembled, it can be served immediately. The yield is enough to serve multiple guests, ideal for a dinner party or special occasion.
This dish is not just about the ingredients; it’s about how they come together to create a delightful dining experience. Each component enhances the other, from the savory beef to the tangy dressing, ensuring a beautifully balanced flavor in every bite.
Detailed Directions and Instructions
Beef Tenderloin
1. **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.
2. **Roast:** Roast for 18–20 minutes or until the internal temperature in the middle is 41°C / 105°F (check first at 15 minutes).
3. **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 (do 4 sides).
4. **Cool:** Transfer the beef onto a rack on a tray. Cool for 30 minutes on the counter then refrigerate uncovered for 2 hours.
5. **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
1. 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, let it cool. Then stir in remaining dressing ingredients.
Garlic Infused Oil
1. 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
1. **Plate Up:** 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.
2. **To Eat:** Serve straight away. Make sure you get some crispy potato in every bite, and squidge the beef around in the tasty sauce.
Easy Steak Option
1. **Cook:** 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, but it will depend on thickness of steak), or to your taste.
2. **Cool & Thinly Slice:** Rest then cool the steak for at least 1 hour, if time permits. Cool steak = easier to cut thinly.
3. **Assemble:** Place the slices in a line, slightly overlapping. Drizzle over Dressing and oil (or alternative Sauce of choice). Sprinkle crispy fried shallots down the center then green onion. Serve!
Notes
Beef Selection
Choosing between tenderloin and sirloin depends on your preference for premium or easier cooking methods.
Cooking Methods
Searing the beef is crucial for developing flavor, but be cautious not to overcook.
Cooling the Meat
Allowing the meat to cool properly makes slicing much easier.
Garlic Oil Usage
The oil can be utilized in various dishes for added flavor and can be stored for later use.
Crispy Topping Options
Use store-bought options for convenience or make your own for a fresher touch.
Garnishing Tips
Thoroughly slice the green onion for an elegant garnish on the plate.
Cook techniques
Beef Preparation
Choose either beef tenderloin or sirloin steak. For beef tenderloin, ensure it is cut to an even thickness, while sirloin can be left whole before cooking.
Roasting
Preheat the oven to 130°C / 275°F. Rub the chosen beef with vegetable oil and sprinkle with cooking salt. Place the beef on a rack set on a tray and roast until it reaches an internal temperature of 41°C / 105°F.
Searing
After roasting, heat a cast iron skillet on high heat. Sear each side of the beef for 10 seconds, ensuring to sear all four sides for a flavorful crust.
Cooling
After searing, let the beef cool for 30 minutes before refrigerating it uncovered for 2 hours to firm up, making it easier to slice thinly.
Slicing
Once cooled, thinly slice the beef as thinly as possible without tearing, aiming for around 3mm / 1/16”, but up to 5mm / 1/8” is also acceptable.
Making Yuzu Dressing
Combine cooking sake and mirin in a small saucepan over low heat. Bring to a simmer, then let it cool before mixing with rice vinegar, soy sauce, and yuzu or citrus juice.
Creating Garlic Oil
Combine sliced garlic and oil in a small saucepan and simmer on low heat for 5 minutes until the garlic turns light golden. Strain the oil and reserve the garlic for another use.
Plating
Lay the thinly sliced beef on a plate, overlapping slightly. Drizzle with yuzu dressing and garlic oil, then add crispy toppings and garnish with finely sliced green onion.
Cooking Easy Steak
Rub the sirloin steak with oil and sprinkle with salt. Sear on high heat for about 1 1/2 to 2 minutes on each side for a rare finish.
Resting and Slicing Easy Steak
Allow the steak to rest for at least an hour to cool, aiding in thin slicing. Then assemble the slices with dressing, crispy toppings, and garnish as desired.
FAQ
Can I use other cuts of beef?
Yes, you can use other cuts, but tender cuts like tenderloin or sirloin will yield the best results for this recipe.
What can I substitute for yuzu?
If yuzu is unavailable, a combination of equal parts lime juice and lemon juice can be used.
How thick should I slice the beef?
Aim for thin slices around 3mm / 1/16”, but up to 5mm / 1/8” is acceptable for easier handling.
Can I make the dressing ahead of time?
Yes, the yuzu dressing can be prepared ahead of time and stored in the refrigerator for a few days.
Is the garlic oil necessary?
While the garlic oil adds extra flavor, it is optional. You can use any other flavored oil if preferred.
Can I use a different type of oil for searing?
Yes, other neutral-flavored oils can be used to sear the beef, but avoid oils with strong flavors, such as olive oil.
Conclusion
The combination of tender beef, zesty yuzu dressing, and crispy toppings creates an exquisite dish that delights the palate. Whether you choose the premium beef tenderloin or the easier option of sirloin steak, both versions promise to impress with their rich flavors and textures. The garlic oil adds an aromatic touch, elevating the overall experience. Serve this dish fresh, ensuring every bite is a burst of savory goodness.
Asian Beef Salad
Combine thinly sliced beef with mixed greens, avocado, and cucumber, drizzled with yuzu dressing for a refreshing salad.
Beef Tacos
Use the thinly sliced beef in soft tacos topped with cilantro, avocado, and crispy shallots, served with a lime wedge.
Beef and Rice Bowl
Serve the sliced beef over a bowl of jasmine rice, garnished with green onions and drizzled with yuzu dressing for a satisfying meal.
Beef and Vegetable Skewers
Marinate cubes of beef in yuzu dressing, then skewer with bell peppers and onions before grilling for a flavorful dish.
Beef Stir-fry
Throw thin slices of beef into a hot wok with seasonal vegetables and yuzu sauce for a quick and lively dinner.
