Tataki de boeuf
Main course

Beef tataki

35 minutes

4 minutes

1 portion


1 beef faux-filet

2 tbsp. (30 ml) soy sauce

2 tbsp. (30 ml) camelina honey

2 tbsp. (30 ml) roasted camelina oil

1 tsp. (5 ml) roasted camelina seeds

2 tbsp. (30 ml) clementine juice

1 tbsp.  (15 ml) rice vinegar

1/2 tbsp. (8 ml) fish sauce

1 tsp. (5 ml) sriracha

1 tbsp. (15 mL) green onion

1 tbsp. (15 mL) smoked pink salt

  1. In a plate, place the faux-filet with 1 tbsp. (15 mL) of roasted camelina oil. Let sit at room temperature for 30 minutes.
  2. In a bowl, combine all the other ingredients, except the green onion. Reserve.
  3. In a skillet over high heat, sear the faux-filet for 2 minutes on each side. Place on a plate and let cool for 5 minutes.
  4. Cut the sirloin into thin slices. Pour the marinade over the slices. Garnish with roasted camelina seeds, a drizzle of roasted camelina oil and green onions.


Recipe and picture credit : Chef Mayer

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