Beef Tataki with Asian Salad, Ponzu Lotus Crisps

This dish is all about contrast: smoky-seared rare beef, crisp and peppery salad, zesty ponzu dressing, and a silky black garlic emulsion. Perfect as a starter to impress a crowd, and so quick to do in the Charlie Oven. This was part of our Japanese Fire Cooking masterclass with Chef Kate Fortescue.

Ingredients (serves 5–6 as a starter)

Beef Tataki & Salad

• 750g beef fillet tail (about 100–150g per person)
• 1 packet pea shoots, lamb’s lettuce, or watercress
• ½ daikon, peeled and finely julienned or grated
• 3 spring onions, finely chopped
• 1 bunch radishes, finely sliced
• 2 tbsp toasted black sesame seeds

Ponzu Dressing

• 1 lemon, finely sliced
• 100g mirin
• 80g soy sauce
• 80g dashi
• 60g rice vinegar

Black Garlic Emulsion

• 10 cloves black garlic
• 2 egg yolks
• 2 tsp rice vinegar
• 1 tsp yellow mustard
• Salt, lemon juice, extra rice vinegar (to taste)
• 200ml mild olive oil or vegetable oil

Charlie Oven Setup

1. Light a pile of good quality lump charcoal (about half a football’s worth).
2. Bring the oven to 200°C (390°F).
3. Use the bottom rack, just above the fire for searing the beef. This is where the heat is most intense.

Method

1. Prepare the beef

Bring the beef fillet tail to room temperature and season generously with fine sea salt.

2. Make the ponzu

1. Slice the lemon and set aside.
2. In a small pan, bring the mirin to the boil and let it bubble for 15 seconds.
3. Remove from the heat and stir in the soy sauce, dashi, and rice vinegar.
4. Add the lemon slices and let the dressing steep for at least 30 minutes.
5. Strain before serving.

3. Make the black garlic emulsion

1. Blend the black garlic, egg yolks, vinegar, and mustard with a hand blender until smooth.
2. Slowly drizzle in the oil to emulsify.
3. Adjust with lemon juice, salt, and rice vinegar to taste.

4. Prep the salad

Finely julienne or slice the daikon, radish, and spring onions. Keep chilled until ready to dress.

5. Cook the beef in Charlie

1. Place the beef fillet tail directly on the bottom rack.
2. Sear for 2 minutes per side until well caramelised but still rare inside – tataki-style.
3. Rest for a few minutes before slicing thinly.

6. Assemble

1. Slice the beef thinly and lay on the base of each plate or bowl.
2. Sprinkle with Maldon salt.
3. Spoon on some black garlic emulsion.
4. Dress the salad with a 50:50 mix of ponzu and olive oil, then pile it lightly on top.
5. Scatter with toasted black sesame.
6. Serve with extra ponzu on the side – and lotus crisps for crunch.

Why cook this in Charlie?

Tataki is all about a smoky sear on the outside while keeping the centre rare. The Charlie Oven’s bottom rack gives you fierce, direct heat from the charcoal, perfect for quick searing and adding that irresistible fire-kissed flavour.