Warm Beef Fillet Tataki with smoked aji panca and passion fruit salsa from Chotto Matte Restaurant in downtown Toronto.
Warm Beef Fillet Tataki
Ingredients:
-Beef fillet 80g
-Rape seed oil 10g
-Spicy dressing (recipe below) 15g
-Coriander cress 1g
-Passion fruit salsa (recipe below) 10g
-Maldon sea salt 2g
-Black pepper 1g
Method:
1. Season the beef with half of the Maldon sea salt and all of the black pepper.
2. Sear the beef on all sides in a hot pan until golden brown.
3. Using a sharp knife, slice the beef 2-3mm thick.
4. Pipe the spicy dressing in a line down the centre of the plate.
5. Place the beef on top of the spicy dressing.
6. Season with the remaining Maldon sea salt.
7. Using a spoon, drizzle the passion fruit salsa over the beef.
8. Finish with coriander cress.
Spicy dressing
Ingredients:
-Spanish onion 50g
-Smoked paprika powder 2g
-Maldon sea salt 1g
-Mayonnaise 35g
Method:
1. Slice the onions and add them to a saucepan together with the salt.
2. Cover the saucepan with a lid and sweat the onions for 10 minutes ensuring they don’t go too brown.
3. Leave the onions to cool.
4. Mix all ingredients together in a jug blender or until smooth.
Keeps in the fridge for 7 days.
Passion fruit salsa
Ingredients:
-Passion fruit juice 180g
-Dijon mustard 7g
-Lime juice 10g
-Maldon sea salt 1g
-Passion fruit pulp 48g
-Nashi pear / Apple 28g
Method:
1. Dice the nashi pear into 0.5cm pieces.
2. In a saucepan, simmer the passionfruit juice for 2-3 minutes until it begins to thicken.
3. Leave the passion fruit reduction to cool.
4. Once cool, whisk the remaining ingredients together with the passion fruit reduction in a small mixing bowl.
Keeps in the fridge for 5 days.
