Gyu Tataki à l'Oven with Lime-Infused Umami Vinaigrette

An exquisite interpretation of classic beef tataki, where impeccably seared, thinly sliced prime beef tenderloin meets a vibrant, umami-rich vinaigrette, finished with a precise oven kiss for unparalleled tenderness. A sophisticated late-night indulgence.

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Gyu Tataki à l'Oven with Lime-Infused Umami Vinaigrette

net carbs

62g

protein

45g

fat

653

kcal

The keto read

2g net carbs per serving

Ingredients

4 servings

Prime Beef Tenderloin or Sirloin, center-cut250 g

Rendered Beef Tallow20 g

Fresh Ginger, finely grated1 tablespoon

Garlic, minced2 cloves

Lime, zest and juice1 whole

Apple Cider Vinegar1 tablespoon

Low-Carb Tamari1 tablespoon

Colatura di Alici (or premium Fish Sauce)1 teaspoon

Fresh Chives, finely sliced2 tablespoons

Flaky Sea Saltto taste

Freshly Ground Black Pepperto taste

Method

Preheat your oven to 200°C (400°F). Pat the beef tenderloin thoroughly dry with paper towels. Season generously all over with flaky sea salt and freshly ground black pepper.

Heat a heavy-bottomed, oven-safe skillet (preferably cast iron) over high heat until it just begins to smoke. Add the rendered beef tallow and swirl to coat.

Carefully place the seasoned beef into the screaming hot skillet. Sear aggressively for 1.5-2 minutes per side, turning with tongs to achieve a deep mahogany crust, rich with Maillard reaction complexity across all surfaces.

Immediately transfer the skillet to the preheated oven for a swift, high-heat embrace of 3-4 minutes, ensuring a perfectly rare interior while maintaining the crisp exterior.

Remove the skillet from the oven and transfer the beef to a cutting board. Rest for 5-7 minutes; this is crucial for the juices to redistribute, ensuring maximum succulence.

While the beef rests, prepare the vinaigrette: In a small bowl, combine the grated ginger, minced garlic, lime zest, lime juice, apple cider vinegar, low-carb tamari, and colatura di alici. Whisk vigorously until emulsified.

Using a very sharp knife, slice the rested beef against the grain into paper-thin pieces, approximately 2-3 mm thick.

Arrange the delicate beef slices elegantly on a serving platter. Drizzle generously with the prepared lime-infused umami vinaigrette. Garnish liberally with finely sliced fresh chives and serve immediately as a sophisticated late-night snack.

The keto read

Why this lands at 2g net carbs

The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 2g net carbs against 62g protein and 45g fat, it sits comfortably inside a ketogenic day for most people.

Common questions

Is Gyu Tataki à l'Oven with Lime-Infused Umami Vinaigrette keto?▾

Gyu Tataki à l'Oven with Lime-Infused Umami Vinaigrette has 2g net carbs per serving, which fits comfortably in a keto day.

What are the macros for Gyu Tataki à l'Oven with Lime-Infused Umami Vinaigrette?▾

653 calories, 62g protein, 45g fat, and 2g net carbs per serving.

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