Tataki of Beef Tenderloin with Raisin Wasabi Emulsion and Daikon, Carrot, Asparagus Salad

Venture into the flavors of the East with wasabi, lime and beef tenderloin.



  • 6 tail sections of beef tenderloin (4 ounces each)
  • 2 tablespoons wasabi
  • 2 tablespoons sugar
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons barbecue spice

Chile Lime Sauce

  • 1/4 cup fresh lime juice
  • 1/2 cup Thai fish sauce
  • 1/4 cup soy sauce
  • 2 tablespoons water
  • 1 serrano chile, seeded and minced
  • 2 tablespoons finely minced carrot

Raisin Wasabi Emulsion

  • 1 cup California raisins
  • 3 tablespoons wasabi powder
  • 3 tablespoons water
  • 3 tablespoons honey
  • 1/4 cup light mayonnaise
  • 1 tablespoon sesame oil
  • 2 tablespoons canola oil

Daikon, Carrot, Asparagus Salad

  • 8 ounce fresh pencil thin asparagus
  • 1/4 cup prepared Lite Sesame Ginger Dressing
  • 4 teaspoons chopped fresh cilantro
  • 4 teaspoons green onions, thinly sliced on the bias
  • 1/3 cup daikon radish, peeled and cut in matchstick-size pieces
  • 1/3 cup carrot, peeled and cut in matchstick-size pieces


  • 3 tablespoons chopped pickled ginger
  • 1 teaspoon Toasted sesame seeds


Trim beef tails to even-sized pieces; set aside. Combine spices; mix well and set aside.

Chile Lime Sauce

Mix ingredients all together; set aside.

Raisin Wasabi Emulsion

Place raisins in small bowl; add very hot water to cover. Cover bowl tightly with plastic wrap and let stand 30 minutes. Meanwhile, combine wasabi powder and water in small bowl; mix until smooth. Add wasabi mixture and pulse to mix well. With motor running, add oils in a slow steady stream.

Daikon, Carrot, Asparagus Salad

Trim asparagus into 3-inch long tips, only, and cut in half lengthwise. Blanch in boiling water for 1 minute; cool in ice water. Drain and set aside. In a 2-quart mixing bowl, combine dressing with cilantro, green onion and ginger. Add asparagus, daikon and carrot. Toss together.

To Serve

Heat a heavy griddle or skillet over medium-high heat. Generously coat beef with spice mixture. Spray griddle lightly with cooking spray. Sear beef 30 seconds on each side until medium rare (145°F). Remove and cool for 5 minutes. Slice thinly and shingle onto individual rectangular or square serving plates. Drizzle raisin emulsion along one side. Set small container of Chile Lime Sauce on same side and mound salad on opposite side. Sprinkle with chopped ginger and sesame seeds.

Nutrition Facts Per Serving

Calories 700 (54% from fat); Total Fat 42g (sat 13g, mono 15g, poly 4g, trans 2g ); Cholesterol 100mg; Protein 31g; Carbohydrate 49g; (Dietary Fiber 5g; Sugars 36g; ); Iron 6mg; Sodium 3920mg; Calcium 97mg; Potassium 1073mg

This recipe is found in the following categories:

One Response

  1. Fresno Ed says:

    Instead of tenderloin, I used Eye of the Round cooked 48 hours at 138 degrees in a sous vide cooker. It was like butter. The Raisin/Wasabi Emulsion was very flavorful. The dipping sauce was a little funky with the fish sauce, but complimented the meat the emulsion nicely.

Comment on the Recipe

Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.