Kobe Beef Tataki, Black Truffle, Marinated Citrus, Pine Nut And Mint

by Chef Scot Woods

This is a seared steak that is raw in the middle, rather like carpaccio. Scot Woods garnishes with many ingredients, and you can use your imagination or what you have on hand to do the same thing.

Wakame mix:
1 tablespoon wakame or nori, ground
1 tablespoon bonito, ground
1 tablespoon toasted white sesame seeds, ground

Kosher salt and freshly ground pepper

Beef:
8 ounces Kobe beef rib-eye or
well-marbled rib-eye
1 tablespoon vegetable oil,
if not using Kobe beef

Pine nut aioli:
1 egg yolk
? teaspoon Dijon mustard
Kosher salt to taste
½ cup vegetable oil
Pine nut oil to taste (optional)

Garnishes:
Slices of pomelo, grapefruit and blood oranges marinated in mint syrup
A sprinkle of black truffle or a drop of truffle oil
1 tablespoon toasted pine nuts
Mizuna, arugula, mint leaves, sorrel leaves
Maldon salt

Grind each wakame mix ingredient separately in a coffee grinder or spice mill. Mix all together to form a rub.

Coat the beef liberally with the wakame mix. Season well with black pepper and kosher salt. Wrap with plastic film and refrigerate for an hour.

Mix egg yolk, Dijon and salt with a hand blender. While mixing, slowly incorporate the vegetable oil in a steady stream. Finish with a small amount of pine nut oil, to taste. If this mixture is too thick, it can be thinned with a small amount of water.

Heat a large cast iron pan over medium-high heat. Add oil. The pan should smoke. Place the cold beef and sear 30 seconds equally on all sides. Remove from pan and return to fridge. Allow to cool.

To serve, cut into 3-millimetre slices. Place the slices of beef equally onto each plate, leaving space for the remaining garnishes and ingredients. Place all remaining ingredients in a random and natural fashion, layering flavours, textures and colours.

Wine pairing by Beppi Crosariol:

Red-wine zealots may recoil, but be assured this dish would go splendidly with sake, the delicate, Japanese, fermented-rice beverage. Not warm sake like the stuff dispensed at budget sushi joints. This deserves quality sake that’s served chilled. The oily texture of most good sakes will balance the fatty texture of well-marbled beef. And in this multilayered preparation, the subtle beverage will offer a more neutral canvas for the toppings than fruity wine. If you must have a red with beef, consider a Barolo or Barbaresco, two top wines from Italy’s Piedmont region. They’ve got the acidity, power and earthiness to dance with the flavours here, including the aromatic truffles.

Chef Scot Woods

Lucien Restaurant

36 Wellington Street East
Toronto, Ontario
Phone: 416.504.9990
Email: lucienrestaurant@yahoo.ca
www.lucienrestaurant.com