Japanese Beef Tataki over Daikon Radish Linguine

Ingredients

• 1.5 lbs Beef Tenderloin Center-Cut
• 2 units Daikon Radish (large)
• 0.5 cup Tamari (Gluten-Free Soy Sauce)
• 2 tablespoons Fresh Ginger, grated
• 0.25 cup Rice Vinegar (Unsweetened)
• 3 cloves Garlic, thinly sliced
• 2 tablespoons Avocado Oil
• 2 units Green Onions, sliced(optional)
• 1 tablespoon Erythritol or Monkfruit Sweetener

Instructions

1. 1

   Prepare the daikon linguine by peeling the radishes and using a julienne peeler or mandoline to create long, thin strands. Soak the strands in ice water for 30 minutes to crisp them and remove bitterness.

2. 2

   For the pickled garnish, take a small portion of the daikon strands and submerge them in 2 tablespoons of rice vinegar and a pinch of salt; let sit for 20 minutes.

3. 3

   Create the ginger-soy reduction by combining tamari, grated ginger, sweetener, and 2 tablespoons of rice vinegar in a small saucepan. Simmer over low heat for 10-12 minutes until thickened and syrupy.

4. 4

   Pat the beef tenderloin completely dry. Season with salt and pepper. Heat avocado oil in a heavy cast-iron skillet over high heat until smoking.

5. 5

   Sear the beef for exactly 60-90 seconds per side to create a dark crust while keeping the interior completely raw. Immediately plunge the beef into an ice bath for 2 minutes to stop the cooking process.

6. 6

   Pat the beef dry again and slice into paper-thin rounds using a very sharp knife.

7. 7

   Drain the daikon linguine and pat dry. Mound the noodles in the center of four plates.

8. 8

   Drape the beef slices over the daikon, drizzle with the ginger-soy reduction, and garnish with sliced garlic, green onions, and the pickled radish.