Asian Seared Beef Tenderloin Recipes

ASIAN BRAISED BEEF

Steps:

• Preheat the oven to 275 degrees F.
• Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
• Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
• To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
• Serve over rice, garnished with the reserved scallion greens.

ASIAN GARLIC BEEF CUBES (VIETNAMESE BO LUC LAC OR SHAKING BEEF)

Steps:

• Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
• Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
• Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
• Serve beef alongside dipping sauce.

SICHUAN BEEF TENDERLOIN

Steps:

• For the marinade: Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a stainless steel mixing bowl and gently whisk together. Add in the cubed beef and set aside to marinate for 15 minutes.
• For the sauce: In a small saucepan bring the soy sauce, sugar and vinegar to a boil. Combine 3 teaspoons cold water and the corn starch in a small bowl to make a slurry. When the ingredients have come to a boil, whisk in the slurry. Cook the mixture for 1 minute, then remove from the heat and set aside.
• For the vegetables: Heat 5 ounces vegetable oil in a saute pan until just hot, then remove the oil and keep the pan hot.
• Turn the heat down to medium and place the marinated beef into the pan. Cook until just seared, then remove from the pan.
• Add the remaining 2 teaspoons vegetable oil and the Sichuan pepper oil to the pan, then add the dried chiles.
• Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized.
• Return the beef to the pan, and then add the sauce.
• Serve with rice or noodles and seasonal vegetable of choice.

ASIAN SEARED BEEF TENDERLOIN

Steps:

• In skillet, heat oil over medium high heat. Sear beef, 2-3 minutes per side. Continue turning, about 5 minutes per side until caramelized all over.
• Transfer to a cutting board and let rest for 5 minutes.
• Cut into 20 thin slices and place on platter. Drizzle with soy sauce and garnish with green onions and ginger.

PAN ROASTED BEEF TENDERLOIN WITH GINGER-SHIITAKE BROWN BUTTER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large ovenproof skillet over high heat until lightly smoking. Season filets to taste with salt and pepper. Sear until golden brown on both sides, about 3 minutes per side. Transfer to oven, and cook to desired doneness, about 12 minutes for medium-rare. When done, allow steaks to rest out of the pan for 5 minutes.
• Meanwhile, melt 3 tablespoons butter in a saucepan over medium-high heat. Stir in ginger and garlic, and cook until translucent and aromatic, but not browned, about 1 1/2 minutes. Add shiitake mushrooms and cook 3 to 4 minutes, until softened. Pour in the sake and mirin and simmer until reduced by half. Melt the remaining 3/4 cup butter, then reduce heat to medium-low, and cook until the butter browns, 6 to 8 minutes. Once browned, season to taste with salt and pepper, and stir in the chives. Spoon sauce over steaks to serve.

SEARED BEEF TENDERLOIN MINI SANDWICHES WITH MUSTARD-HORSERADISH SAUCE

Steps:

• Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
• Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently.
• Let stand 15 minutes.
• Cut into 16 slices.
• Sprinkle with juice.
• Arrange watercress evenly on bread slices.
• Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice.
• Arrange capers and cheese evenly over sauce.