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|
| || |
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.