Beef Tataki

1 beef faux-filet

2 tbsp. (30 ml) of soy sauce

2 tbsp. (30 ml) of camelina honey Signé caméline

2 tbsp. (30 ml) of roasted camelina oil Signé caméline

1 tsp. (5 ml) of roasted camelina seeds Signé caméline

2 tbsp. (30 ml) of clementine juice

1 tbsp.  (15 ml) of rice vinegar

1/2 tbsp. (8 ml) of fish sauce

1 tsp. (5 ml) of sriracha

1 tbsp. (15 ml) of green onions, finely sliced

1 tbsp. (15 ml) of smoked pink salt

1. In a plate, place the faux-filet with 1 tbsp. (15 ml) of roasted camelina oil. Let sit at room temperature for 30 minutes.
2. In a bowl, combine all the other ingredients, except the green onions. Reserve.
3. In a skillet over high heat, sear the faux-filet for 2 minutes on each side. Place on a plate and let cool for 5 minutes.
4. Cut the sirloin into thin slices. Pour the marinade over the slices. Garnish with roasted camelina seeds, a drizzle of roasted camelina oil and green onions.

Enjoy!

Recipe and picture credit : Chef Mayer