Beef tataki on Malax Loaf

40 cocktail bites


  • 600 g well-marbled beef
  • 0.5 dl toasted sesame oil
  • 0.5 dl rice vinegar or white balsamic vinegar
  • 5 tbsp sesame seeds
  • Salt and freshly-ground pepper
  • Salad cress
  • Mayonnaise
  • Wasabi powder or paste

Cut the fillet of marbled beef lengthwise into approx. 5 cm thick strips.

Heat a frying pan until smoking hot and brown the beef strips.

Take the pan off the heat when the strips are brown; they should be rare inside.

Place the strips in a bowl.

Mix the oil and vinegar together and pour the mixture over the strips.

Fry the sesame seeds in a frying pan until golden brown and pour them over the strips.

Season the strips with salt and pepper.

Allow to marinate in the fridge for at least 6 hours.

Season the mayonnaise to taste with the wasabi powder or paste. (Slightly hot)

Slice the beef strips thinly against the grain.

Cut the salad cress and put pieces of salad cress lengthwise on top of the beef slices.

Pipe some mayonnaise over the slices.

Roll up the beef slices one by one.

Cut rectangular pieces of Malax Loaf; you can leave the crusts on.

Put the rolls on top of the Malax Loaf pieces and drizzle with the marinade using a spoon.

Pipe the rest of the mayonnaise over the rolls and garnish with salad cress.