Recipe #356: Beef Tataki with Ponzu Butter

300gr beef fillet
1 medium onion (I used red) sliced thinly
s&p to taste
For the garlic chips
4 tbsp vegetable oil
4 cloves of garlic, sliced finely
A small saucepan
For the creamy Ponzu Butter sauce
1Tbsp mayonnaise
1Tbsp butter
1 cup boiling chicken bouillon (dashi)
1/4 cup kikoman light soysuace
1/8 cup Rice Vinegar
1/2 tsp chopped fresh cilantro
1 tsp grated peeled fresh ginger
1Tbsp grated peeled radish
1/4 cup fresh lime juice
3 pinches (or more) of cayenne pepper

Firstly, the garlic chips. 

Heat the oil in the saucepan and add the garlic slices - you want to fry them on a low heat, so that they slowly dehydrate and not cook quickly. They burn easily so watch them like a hawk. Once it begins to colour, after 5 or 6 mins, drain on kitchen paper. Don't cook them as far as golden as they carry on cooking after draining. Reserve the garlicky oil.

2nd, the onions.

Rub the onion slices with plenty of salt and then soak in water for 10 - 15 minutes. This will get rid of the onion harshness.

The Beef.

Brush the beef fillet with the garlicky oil with rock salt and pepper and sear in a hot dry non-stick frying pan until nicely browned all over. Once the fillet is cooked to rare - medium rare remove from skillet.

Ponzu.

Mix everything together in a small saucepot then stir well on low heat. It may look like it's splitting, but carry on stirring and it'll come together. 

Finally, to serve, rinse the onion in a colander then squeeze the water out and make a little bed out of it. Slice the beef thinly and drape across the onion, then drizzle with the sauce. Top with a sprinkling of garlic chips.

*My boyfriend is allergic to almost everything that's why I have semi-lost interest in making/ altering and trying out recipes. But I always miss cooking. I miss being in the kitchen and I miss working my way to peoples hearts through their stomach.*