Beef Tataki

Last night at a cooking class demonstration, Chef Jeremy Schorb from The Boathouse in White Rock, B.C. made this dish. His mother asked him to finish this off in the oven so “raw beef” would not be served. Tataki means “Raw”. Thank you Jeremy’s mother…at that point I loved you.

I have to say this was absolutely delicious. The marinade made it. This could be served on a crostini with some Burrata cheese and the beef as a perfect hors d’Oeurve at your next party.


  • 2 cups Soy sauce
  • 1 cup olive oil
  • 1/2 cup good red wine
  • 1 tbsp. white vinegar
  • 1 tbsp. fresh minced garlic
  • 1 tbsp. fresh minced ginger
  • 1 tbsp. brown sugar
  • 1 lb. beef tenderloin (or striploin)

In a medium bowl, combine all the ingredients and whisk until well mixed.

Place the meat in a ziploc bag and pour in the marinade. Seal the bag and let sit for 4-6 hours. Once done, remove the meat and discard the liquid. Pat the beef dry with a paper towel and place a frypan on high heat, adding small amount of canola oil. Sear all sides of the beef (about 2 minutes) and place in the oven to finish off (about 5-10 minutes) at 400 degrees. Let rest.

As noted, this can no longer be called tataki but is sooooo much better.

Slice very thin and serve. Last night ours was served on a small mound of a radish slaw, the thinly sliced beef and a gorgeous scallop. Yeah, it sucks to be us living here and able to attend these classes.


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