Thai-Style Seared Filet
Tenderloin might just be the ultimate canvas for center-of-the-plate creativity. Its luxurious flavor and texture pair perfectly with savory, sweet, tangy and spicy accents. And that means you can take it anywhere from black-tie traditional to new - Thai cool -- like, say, marinating it with chile and lime and pan-roasting it on a bed of lemongrass. Want to turn your ever-reliable tenderloin into an even bigger earner? Thai it. They'll like it.
Yield: 24 Portions
| Thai-marinated Filet: | |
Whisk together all ingredients except lemongrass and steaks. Place steaks in nonreactive container; add lemongrass and half the marinade, turning steaks in marinade to coat. Refrigerate steaks 4 hours; reserve remaining marinade.
Yield: 24 steaks and 3 cups reserved marinade
| | Fish sauce (nam pla) | 2 cups | | Lime juice, freshly squeezed | 2 cups | | Palm or brown sugar | 2 cups | | Low sodium soy sauce | 1 1/2 cups | | Chili paste (sambal oelek) | 1/3 cup | | Lime zest, grated | 1/3 cup | | Lemon grass stalk, cut into 2-inch pieces | 16 each | | Tenderloin Steak, Side Muscle Off, Defatted* | 24 each | | Thai Noodle Salad: | |
In large stockpot, bring water and lime wedges to a boil; add noodles. Simmer 3-4 minutes or until tender; drain and rinse with cold water. Discard lime wedges; toss noodles with reserved marinade, onion, cucumber and tomatoes.
Yield: 24 cups
| | Lime wedges | 24 each | | Thin rice noodles (maifun), uncooked | 1 1/2 lb. | | Reserved marinade | 3 cups | | Red onion, julienned | 6 cups | | Cucumber, peeled, seeded and thinly sliced | 6 cups | | Cherry tomatoes, cut in half | 6 cups | | | |
Per order:
Heat 1 tsp. oil in sauté pan until hot. Add 1 Thai-marinated Filet and sear on both sides. Place 4 pieces lemongrass in a layer in an ovenproof pan; place steak on top. Roast in 400°F oven to medium rare or desired doneness. Toss 1 cup Thai Noodle Salad with 1 Tbsp. basil and 1 Tbsp. mint. Mound salad on plate; place steak on top and garnish with roasted lemongrass and 2 lime wedges.
| | Grapeseed oil | 1/2 cup | | Lemon grass stalks, cut in half | 48 each | | Thai basil leaves, torn | 1 1/2 cups | | Fresh mint leaves, torn | 1 1/2 cups | | Lime wedges | 48 each |
* Approx. 12 lb.
Nutrition information per serving: 570 calories; 18 g fat(6 g saturated fat; 6 g monounsaturated fat); 138 mg cholesterol; 2017 mg sodium; 49 g carbohydrate; 2.1 g fiber; 52 g protein; 15.0 mg niacin; 1.2 mg vitamin B6; 2.8 mg vitamin B12; 5.4 mg iron; 60.3 mg selenium; 9.4 mg zinc; 221.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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