Beef Tataki With Scallion-Ginger Salad

• FOR MARINADE:
• 1 cup dry sherry
• 2 cloves garlic, crushed
• 1/2 bunch scallion, sliced
• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• FOR TATAKI:
• 1 pound beef tenderloin
• 1 pinch grated garlic
• 1 pinch grated ginger
• 2 tablespoon olive oil
• 1 pinch salt
• FOR SALAD:
• 1 small carrot, julienned
• 1 bunch enoki mushrooms, cleaned
• 1/2 bunch scallions, thinly sliced
• 2 leaves shiso, sliced
• FOR DRESSING:
• 1 bunch scallions
• 1/4 cup olive oil
• 1/4 teaspoon grated ginger
• 1 lime, juiced

1. To make the marinade, combine the first 3 ingredients and simmer for approximately 5 minutes, until the alcohol has cooked off. Add the soy sauce and water. Reserve half the marinade and refrigerate. Place the beef tenderloin in the marinade while it is still warm and refrigerate overnight. The next day, remove the tenderloin and sear it in a hot, dry pan on all 4 sides. Immediately after searing the meat, place it in the reserved marinade for up to 2 days. (1) When ready to serve, remove beef from marinade, pat it dry, and slice it very thinly against the grain. Spread out the slices, rub the garlic and ginger into them, then drizzle with olive oil and season with salt. Combine salad ingredients. To make the dressing, (2) finely chop scallions and whisk ingredients to combine. Drizzle dressing over the salad while tossing it, until vegetables are evenly coated. (3) Arrange beef slices on a plate and top with salad.

sherry, garlic, scallion, soy sauce, water, tataki, tenderloin, garlic, ginger, olive oil, salt, salad, carrot, enoki mushrooms, scallions, shiso, scallions, olive oil, grated ginger, lime

Taken from www.epicurious.com/recipes/member/views/beef-tataki-with-scallion-ginger-salad-1271601 (may not work)