Beef Tataki with De Tijger Merlot

Delicately seared and sliced to reveal its ruby-red centre, Beef Tataki is a celebration of simplicity and balance, much like a fine wine. The fresh umami notes of soy, citrus, and sesame are beautifully complemented by the silky tannins and dark fruit character of De Grendel De Tijger Merlot, creating a pairing that’s both refined and deeply satisfying.

Prep time: 10 mins / Cook time: 6 to 8 mins / Serves: 2

Ingredients

• 400g beef fillet, at room temperature
• Neutral oil (like avocado)
• Salt and pepper
• 1 large garlic clove, finely grated
• 1 tsp fresh ginger, finely grated
• 30ml soy sauce
• 10ml mirin
• 10ml dashi (optional) or use concentrated mushroom stock
• 10ml Ponzu sauce
• 5ml sesame oil
• Juice of half a lemon
• Toasted sesame seeds
• Fresh chives, finely chopped
• Chilli oil or chilli crisp
• Crispy fried onions

Method

Rub the fillet all over with the neutral oil and season liberally with salt and pepper. Heat a skillet or pan and once hot, sear the fillet on all sides – a few minutes per side – to develop a crust. Set the steak aside or refrigerate for an hour or two to firm up.

For the dressing, combine the grated garlic and ginger with the soy, mirin, dashi or stock, Ponzu, sesame oil and lemon juice.

Slice the fillet as thinly as possible and arrange the slices on a plate. Pour over the dressing and drizzle a little chilli oil or chilli crisp over the top. Scatter over a few toasted sesame seeds and the chives and garnish with crispy onions. Serve the Tataki immediately with De Grendel De Tijger Merlot.