As pleasing to the eye as it is to the palate, this easy and elegant Beef Tataki for 2 is the perfect prelude to a beautiful evening with that special someone, especially if they happen to be a true meat lover!
Combine all the ingredients of the marinade in a measuring cup or small mixing bowl, preferably one that's equipped with a pouring spout. Set aside.
Melt the coconut oil in a skillet that's been set over thermonuclear high heat. Sear the beef tenderloin quickly on all sides while making sure not to overcook the meat. Let cool for a few minutes then place the tenderloin in a re-sealable bag. Pour the marinade over it, seal the bag (remove as much air as possible) and refrigerate for at least 4 hours or better yet, overnight.
Remove the meat from the marinade (reserve that, it'll make a fabulous dipping sauce), let it drip for a few seconds then roll it in the toasted sesame seeds until it's completely coated.
Thinly slice the meat against the grain and arrange it on a serving platter, leaving a great big space in the center for the salad.
To make the salad, mix all the ingredients of the vinaigrette in a small mixing bowl. Add to the prepped vegetables and toss delicately to combine.
Mound the salad directly in the center of your meat. Sprinkle the entire platter with a little bit of Fleur de sel and fresh thyme, if desired.
Serve with the reserved marinade as a dipping sauce.