Beef Sashimi
Ingredients
- 5 beef tenderloin steak 4 ounces each
- 5 ounces daikon, peeled and finely julienned
- 5 ounces carrot, peeled and finely julienned
- 1 teaspoon light soy sauce
- 8 shiso leaves, Japanese basil, finely julienned
- 1 tablespoon wasabi paste
- Salt and freshly ground pepper
Instructions
- Make the shiso salad: Peel and finely julienne the carrot and daikon. You may use a food processor. Wash and finely chop half of the shiso leaves and place them in a bowl along with the julienne. Season with salt and pepper and mix well.
- Sear the steaks: Season the steaks with salt and pepper. Sear the steaks in a hot skillet with a spray of vegetable oil on high heat. Sear the steaks about a minute on each side to form a dry caramelization. Remove the steaks from the skillet and allow to cool.
- Serve: Slice the steaks with a sharp knife, as thin as possible. On individual plates, arrange beef slices on a bed of julienne and decorate with a shiso leaf. Serve with soy sauce and wasabi to accompany the meat. Serve immediately.
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Beef Sashimi Cooking Tips
Use High-Quality Beef
Since this dish relies on raw beef, the quality of the meat is crucial. Opt for beef tenderloin or another premium cut that’s fresh and properly stored to ensure safety and flavor.
Julienne the Vegetables Finely
To get the right texture for the daikon and carrot, julienne them as finely as possible. A food processor can help achieve uniformity, but a sharp knife works too.
Searing the Beef
When searing the beef, use high heat and a light spray of oil to create a nice caramelization on the outside. You want the meat to be just seared on the outside, leaving the inside rare.
Slice Thinly
For the best texture and presentation, slice the beef as thinly as possible. Use a very sharp knife, and consider chilling the beef slightly before slicing to make it easier to cut.
Shiso Leaf Garnish
Shiso leaves add a fresh, herbal flavor that pairs beautifully with the beef. Be sure to julienne them finely to spread their flavor evenly across the dish.
Serve Immediately
Beef sashimi is best served right after preparation to ensure the freshest taste. The vegetables and beef should be at room temperature for optimal flavor.
Wasabi and Soy Sauce
Serve with a small dollop of wasabi paste and light soy sauce for dipping. The wasabi’s heat will complement the richness of the beef and the soy sauce enhances the umami.
Adjust to Your Taste
Feel free to adjust the salt and pepper levels to your liking. You can also add a drizzle of sesame oil for extra flavor if desired.
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