Beef tataki with black olives from Nyons PDO

Huile d'olive de Nyons PDO Olives noires de Nyons PDO
Subtle flavour
Tataki de boeuf aux olives noires de Nyons AOP
A PDO
Preparation
15 min
A PDO
Resting time
1h
A PDO
Cooking time
50 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 4 beef steaks (rump steak), each weighing approximately 100 to 150g (thick and narrow)
The marinade:
  • 3 tablespoons of Nyons olive oil PDO
  • 15 cl of soya sauce
  • 1.5 cl of sake (optional)
  • 2 cloves of garlic
  • 10 g fresh ginger
  • 1 teaspoon of Espelette pepper PDO
  • 1 lime (organic)
  • 100 g pitted black Nyons olives PDO
  • Golden sesame seeds

Tip

For this beef tataki, we recommend a subtly flavoured olive oil from Nice PDO, from Nyons PDO, from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Grossane, Lucques, Négrette, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault … Don’t miss our recipe for tuna tataki with black rice!

Instructions

  • Chop the black olives, spread them out on a baking tray and bake in the oven at 120°C for 20 to 30 minutes (until the olives are dry). Grind them into a coarse powder. Set aside.
  • Prepare the tataki marinade: peel the garlic cloves, remove the germ and crush them. Peel the ginger and grate it. Zest the lime and squeeze out the juice. Mix all the marinade ingredients together thoroughly.
  • Place the beef steaks in an airtight dish, pour the marinade over the meat and leave to marinate for at least 1 hour so that the meat absorbs as much flavour as possible.
  • Drain the fish fillets (keeping the marinade) and set them aside on a plate. In a saucepan, reduce the marinade for about 10 minutes over a low heat. Set aside.
  • Mix the black olive powder and sesame seeds. Coat each steak in this mixture (they must be thoroughly covered).
  • Heat a little mild-flavoured olive oil in a frying pan and sear the steaks on each side.
  • Cut the steaks into 1/2 cm-thick slices. Serve drizzled with the reduced marinade.

Tip

For this beef tataki, we recommend a subtly flavoured olive oil from Nice PDO, from Nyons PDO, from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Grossane, Lucques, Négrette, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault … Don’t miss our recipe for tuna tataki with black rice!
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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