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Driscoll's Rose Strawberries and Beef Tataki

Description

Lightly seared filets mignon served with delicate, sake-soaked Rosé Berries™ and your own seasoned cucumbers. Prepare the strawberries, cucumbers, and dressing ahead of time and you’ll be surprised at how easy it is to create this beautiful dish!

Strawberries
  • 2 Cups (16 ounces) sake
  • 1 Tsp. fresh lemon juice
  • 1/4 Cup sugar
  • 1 Package (10 ounces) Driscoll’s Rosé Strawberries
Cucumber
  • 1/2 Cup English cucumbers, shaved thin
  • 8 basil leaves, cut into long thin strips
  • 3 Tablespoons olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1/4 Tsp. fresh ginger, minced
  • 1 Clove garlic, minced
Dressing
  • 1 Cup daikon radish, peeled and cut into cubes
  • 5 Tablespoons soy sauce
  • 1/2 Cup rice vinegar
  • 1 Tsp. freshly grated black pepper
Garnish
  • 4 breakfast radishes
  • 1/2 Cup watercress leaves
Steaks
  • 4 filets mignon, each about 4 – 6 ounces
  • 1 1/2 Teaspoons vegetable oil
  • Sea salt
  • Freshly cracked black pepper
  • 1 1/2 Teaspoons unsalted butter
Strawberries
  1. POUR 2 cups sake into a small bowl.
  2. ADD 1/4 cup sugar and ADD 1 teaspoon lemon juice.
  3. WHISK to combine.
  4. SET ASIDE sake mixture.
  5. HULL 1 package (10 ounces) Rosé Strawberries™ and CUT small berries in half and CUT larger berries in quarters or thirds.
  6. TRANSFER sliced strawberries to a medium bowl and POUR sake mixture over strawberries and TOSS gently to coat.
  7. COVER with plastic wrap and ALLOW sake strawberry mixture to rest up to 2 hours to macerate.
Cucumbers
  1. POUR 3 tablespoons olive oil into a small bowl.
  2. ADD 1 tablespoon fresh lemon juice and ADD 1 tablespoon rice vinegar and ADD 1 tablespoon soy sauce.
  3. ADD 1 minced garlic clove and ADD 1/4 teaspoon minced ginger.
  4. WHISK to combine.
  5. SET ASIDE olive oil mixture.
  6. PLACE 1/2 cup English cucumbers, shaved thin, into a medium bowl.
  7. ADD 8 basil leaves cut into long thin strips.
  8. POUR oil mixture over cucumber mixture and TOSS to combine.
  9. COVER with plastic wrap and SET ASIDE seasoned cucumber mixture until needed.
Dressing
  1. PLACE 1 cup grated and cubed daikon radish into a blender.
  2. ADD 1/2 cup rice vinegar and ADD 5 tablespoons soy sauce and ADD 1 teaspoon cracked pepper.
  3. BLEND on high 30 – 40 seconds or until radish is minced.
  4. SET ASIDE dressing until needed.
Garnish
  1. SLICE 4 breakfast radishes into paper-thin strips and SET ASIDE until needed.
  2. TRIM 1/2 cup watercress leaves and SET ASIDE until needed.
Steaks
  1. PREHEAT oven to 450°F.
  2. PAT DRY 4 filets mignon.
  3. SEASON steaks generously with sea salt and black pepper on all sides.
  4. ALLOW steaks to rest uncovered at room temperature 15 minutes.
  5. PREHEAT a cast iron skillet (or other oven-safe skillet) on stovetop over high heat until it begins to smoke.
  6. ADD 1 ½ teaspoons vegetable oil and ADD 1 ½ teaspoons unsalted butter to skillet.
  7. PAT steaks dry again.
  8. PLACE steaks into skillet and COOK 3 minutes without moving.
  9. TURN OVER steaks and COOK 2 – 3 minutes without moving.
  10. TRANSFER skillet to oven.
  11. BAKE 3 – 4 minutes for medium-rare, or 5 – 6 minutes for medium, or 7 – 8 minutes for medium-well.
  12. REMOVE steaks from oven and ALLOW to rest 5 minutes and PAT DRY if desired.
Assembly
  1. TRANSFER steaks to 4 large plates.
  2. GARNISH steaks with seasoned cucumbers.
  3. GARNISH steaks with sake strawberries. (Reserve liquid for cocktails or spooned over ice cream.)
  4. DRIZZLE dressing over steaks.
  5. GARNISH steaks with radish slices.
  6. GARNISH steaks with watercress.
  7. SERVE immediately.