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Seared Beef Tataki with Truffle and Corn

by Steenberg Executive Chef Kerry Kilpin

300g beef fillet

1 sweetcorn

1 red chilli finely chopped

2 spring onion finely chopped

50g wild rocket

150g shimeji mushrooms

1 lime cut into wedges


50ml olive oil

25ml lemon juice

25ml soy

5ml sugar

Combine the olive oil, lemon juice, soy and sugar.  Mix well.  Divide in half.  Pour half over the mushrooms and allow to marinate for 30 minutes.

Truffle Mayonnaise

1 egg yolk

125ml sunflower oil

5ml truffle oil

10ml red wine vinegar

10ml water

5ml hot English mustard


Place the egg yolk, truffle oil, red wine vinegar, water, mustard and a pinch of salt in a food processor.  While the food processor is running slowly, add the sunflower oil to form an emulsion.  The mixture will slowly start to thicken as you add the oil. Season with salt, taste for acidity. You may like to add a little more vinegar.


Season the beef with salt and pepper.

In a hot pan sear the meat on each side for 1 minute.  Place in the fridge and allow to cool.

Char the corn on an open flame for 1 minute on each side.  You want the corn to turn slightly black but not be completely burned.  Allow to cool and slice off the cob.

To Assemble:  Slice the beef as thinly as you can and lay flat over a large platter.  Cover the entire surface of the platter with the slices of beef.  Sprinkle the meat with the charred corn, chilli and spring onions. Season the meat with the remaining vinaigrette.  Drizzle the truffle mayo over the meat.  Garnish with the marinated mushrooms and wild rocket.

Serve with sliced lime wedges and a glass of Steenberg Nebbiolo.