Peanut beef tataki & onion tempura

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

Intermediate

Back of pearly cod & celery in all its states, fermented milk & lovage chive oil

Winner of the Dotation Gault&Millau, chef Alexandre Papin is offering a 5-course blind menu in his restaurant, originally a barn, in La Bernadière, in which this recipe has already appeared.

Read

Easy

Tagliolini with mussels

In Paris's 9th arrondissement, Adami chef Alfredo Sartore serves dishes that reflect his experience, a mix of French and Italian cuisine, as in this pasta recipe.

Read

Intermediate

Wild mushroom and hazelnut tartlets, creamy fermented cep juice

This tartlet recipe from 109, Le Sang Neuf de la gastronomie française is representative of the local, alpine cuisine offered by chef Pieter Riedijk at his Achillée mountain restaurant in Bozel near Courchevel.

Read

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read