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Asian · Main dishes

Pan-Seared Beef Tenderloin with Japanese Sauces

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🕐 35 min 👁 3 Channel post →

Succulent beef tenderloin cooked medium or rare, served with punchy ponzu and wasabi sauces, fresh vegetables, and rice.

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Method

1

Generously coat the beef with oil and season it well. Heat a heavy-bottomed pan until it's screaming hot, then sear the beef on all sides—about 8 minutes total for very rare, 10 for rare, and 12 for medium. Once it's got a gorgeous crust, pull it off the heat and set aside.

2

While the meat rests, get your mise en place ready. For the ponzu dipping sauce, whisk together all the ingredients with a splash of water until the sugar dissolves, then set aside. For the wasabi cream, mix the ingredients until smooth and set that aside too.

3

After the beef has rested for 10 minutes, use your sharpest knife to slice it into thin, beautiful pieces. Lay the slices on a serving platter, scatter over some cucumber, then add a handful of watercress, and finish with a sprinkle of sesame seeds. Serve the two sauces and pickled ginger in small bowls on the side for dipping and spreading over each slice. Bring it to the table with chopsticks and sticky rice if you fancy it.

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