Tasaki with Ponzi Sauce
Preheat the oven to 500 degrees. Be sure to let it reach its temperature before roasting the Beef. Rub all sides of the beef with the vegetable oil, then rub in the soy sauce and season with the pepper. Place on a rack over a roasting pan and sear in the hot oven for 15 minutes. The internal temperature, in the very center should be 115 degrees. Immediately transfer the roasting rack to a tray (to catch the juices; do not keep over the roasting pan or the beef will continue to cook).

Set in a cool place to stop the cooking as quickly as possible. In a heavy duty resealable plastic bag large enough to hold the beef, combine the soy sauce, mirin, green onions, garlic and lemon zest. As soon as the beef is cool enough to handle, transfer to the bag and refrigerate for at least 6 hours, turning over occasionally.

In a bowl, whisk together the soy sauce, vinegar, sugar, lemon and lime juices, and ginger juice. Keep whisking until the sugar dissolves.

 >> About 45 minutes before you plan to serve, place the bag in the freezer (this will firm the beef and make it easier to cut even slices). After 20 minutes, remove the beef from the bag and discard the marinade. Slice crosswise with a very sharp knife into 1/2" slices, keeping them to an even thickness if possible. Fan the slices, overlapping, on a platter and let stand for 10 minutes. Drizzle with the Ponzu sauce and serve.

NOTE: To make 1 teaspoon ginger juice, grate a 1" piece of peeled, fresh ginger on a ceramic ginger grater set over a plate. Transfer the grated ginger and any juice on the plate to a small, fine meshed strainer and press down on the ginger pulp to extract all its juice.

Serves 8
Tataki is a typical Japanese preparation in which beef or fish is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. A springy salad of crisp radishes and carrot matchsticks combined with sliced onion provides textural contrast to the flavorful steak. Serve this dish over a bed of buckwheat soba noodles to make it a meal.

"Tataki" is a cooking method that means 'to sear on the outside while leaving the inside raw', just like "tartar," though they are NOT etymologically related. Tuna tataki is another favorite, but prepared slightly differently. Marinated a chunk of filet mignon in a soy/mirin/rice vinegar/sake mixture for several hours, then seared each side of the cut, immediately plunging it into a bowl of ice water to stop it from cooking further. Then simmer the marinade while adding a bit of sugar, chilled it quickly in the freezer and marinated the filet for another hour or so before slicing thin and serving with the marinade as a dipping sauce.
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Beef Tataki with Ponzu Sauce
(Very RARE but cooked... served COLD!)

   The Beef:
2 pound whole, Beef Tenderloin
1 tablespoon vegetable oil
2 tablespoons soy sauce
1/4 teaspoon freshly ground black pepper
1/3 cup low-sodium soy sauce
1/4 cup mirin (sweet Japanese cooking
    wine) or sherry
3 green onions, white and light green parts
    only, thinly sliced
2 large cloves garlic, thinly sliced
Zest of 1 lemon, removed in strips with a
    vegetable peeler

    The Ponzu Sauce:
4 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons turbinado, raw or
    brown sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon ginger juice (see Note)
2 tablespoon very finely snipped fresh
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September 2012