Peanut beef tataki & onion tempura

Julien Lavandet | 4/7/23

Maison Lavandet chef Julien Lavandat presents a beef tataki with peanut and onion tempura, an easy dish ready in 30 minutes, with universal flavors.

Serves 6

Preparation time: 20 min

Cooking time: 12 min

6 beef rib-eye steaks, 100 g each
3 rice leaves

Peanut sauce

1 sweet onion
1 lemon caviar
20 cl salted soy sauce
30 g sugar
60 g peanut paste

Onion tempura

1 lager
125 g wheat flour (T55)
1 egg
1 bunch spring onions
Frying oil

Topping

30 g peanuts
1 bunch radishes
Basil
Thai basil
Coriander

1 - Prepare the peanut sauce: chop the sweet onion and zest the caviar lemon, set aside. Heat the soy sauce with 10 cl of water and the sugar in a saucepan. When boiling, add the sweet onion, caviar lemon zest and peanut paste. Mix well and set aside.

2 - Prepare the tempura batter: mix the flour, egg and beer until the mixture reaches the consistency of pancake batter. Set aside.

3 - Prepare the garnish: crush the peanuts. Trim the radishes and prepare the herbs.

4 - Cook : in a deep fryer at 180 ˚C, fry the rice sheets for 1 min. Dip the spring onions in the tempura batter and fry until golden brown. Set aside for serving. In a hot frying pan, sear the beef steaks for less than 10 seconds on each side, then slice.

5 - To serve: place the beef slices in rectangles in the center of the plate. Coat the meat with the peanut sauce. Sprinkle with peanut chips. Place the radishes, herbs and rice chips on top, and add the tempura onion fritters.

These recipes might interest you

Easy

Dishes, fresh herbs and flowers

For sunny days, chef Louis Vatelier gives his recipe for a salad of fresh herbs and flowers with goat's cheese faisselle whipped cream.

Read

Intermediate

Faux foie gras and VegeKviar tartlet

Chef Simon Flaouter proposes a recipe for a vegetarian alternative to foie gras and caviar.

Read

Easy

Coconut clams with green curry and Thai herbs

Chef Mickaël Bui offers a recipe for clams that can be replaced by mussels, the secret of which lies in the coconut milk and green curry sauce.

Read

Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.

Read