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Wok-Charred Beef Tenderloin with Lemon Grass Tiger Prawns
 
RecipeBeef Cuts
Wok-Charred Beef Tenderloin with Lemon Grass Tiger Prawns
Pan-seared beef medallions served with pepper-marinated prawns.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. To make marinade: In shallow pan combine wine, Worcestershire sauce, ginger, garlic, cornstarch, rosemary and oil; set aside.
Dry red wine1 1/2 cups
Worcestershire sauce1 1/2 cups
Ginger, minced4 ounces
Garlic, minced3 ounces
Cornstarch6 tablespoons
Fresh rosemary, minced1/4 cup
Olive oil3 tablespoons
  
2. Cut beef into 96 1-ounce chunks; pound into medallions about 1/4 inch thick. Add beef to marinade; mix to coat evenly. Cover and refrigerate 1 hour. Remove beef from marinade; discard marinade.
Beef Loin, Full Tenderloin, Side Muscle Off, Skinned (IMPS/NAMP 190A)6 pounds
  
3. Combine chilies, lemon grass, ginger, jalapeno peppers and salt; set aside.
Fresh mild green chilies, seeded and minced6 ounces
Lemon grass, trimmed and finely chopped6 ounces
Ginger, minced3 ounces
Red jalapeno peppers, seeded and minced1 1/2 ounces
Salt1 teaspoon
  
4. Remove legs from prawns, leaving shells and tails intact. Butterfly along inside curves, slicing halfway into prawns. Press lemon grass mixture onto butterflied-side of prawns. Cover and refrigerate.
Prawns, shell on, uncooked72
  
5. For each serving: heat 2 teaspoons oil in wok or sauté pan over high heat. Add 4 beef medallions; sear until browned and cooked to desired doneness, turning once. Remove beef from pan; plate and keep hot.

6. To make sauce: Deglaze pan with 3 tablespoons wine; season with salt to taste. Pour sauce over beef.

Meanwhile, sauté 3 prawns in 2 teaspoons oil over moderate heat until opaque and lightly browned; plate with beef. Garnish with lemon wedges.

NOTE: Do not marinate beef longer than 1 hour to prevent fresh ginger from over-tenderizing the beef.
Vegetable oil1 cup
Dry red wine4 1/2 cups
Vegetable oil1/2 cup
Salt1 1/2 teaspoons
Lemon wedges as needed


Nutrition information per serving: 389 calories; 22 g fat(5 g saturated fat; 3 g monounsaturated fat); 104 mg cholesterol; 592 mg sodium; 10 g carbohydrate; 0.4 g fiber; 29 g protein; 8.4 mg niacin; 0.7 mg vitamin B6; 1.6 mg vitamin B12; 3.2 mg iron; 36.7 mg selenium; 5.0 mg zinc; 119.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron
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