Ingredients
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2 tablespoons vegetable oil
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1 (2 lb) beef tenderloin, trimmed, about 2 lbs
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6 tablespoons soy sauce
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1/4 cup mirin
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2 green onions, very thinly sliced
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2 tablespoons golden brown sugar
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2 tablespoons fresh lemon juice
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2 tablespoons minced peeled fresh ginger
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2 large garlic cloves, flattened
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6 tablespoons finely grated peeled fresh ginger
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4 green onions, very finely chopped
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2 lemons, cut into wedges
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6 tablespoons finely grated peeled daikon radishes
Instructions
- Preheat oven to 400°F.
- Rub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef to skillet and cook until brown, turning often, about 5 minutes.
- Transfer beef to roasting pan. Roast beef in oven until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Cool.
- Combine soy sauce and next 6 ingredients in large resealable plastic bag. Add beef to marinade.
- Cover and refrigerate until beef is cold, turning in marinade occasionally, at least 4 hours and up to 1 day.
- Discard marinade from beef. Cut beef into 1/4-inch-thick slices. Cover and let stand at room temperature 30 minutes.
- Arrange beef on plates. Spoon small mounds of daikon, ginger and green onions onto plates. Garnish with lemon wedges and shiso. Serve with individual bowls of Lemon-Soy Dipping Sauce.