Marinated Tenderloin of Beef with Water Chestnut and Sesame Seed in Ginger-
Mirin Sauce
Ingredients:
1.4kg beef tenderloin, trimmed
20g rosemary
20g thyme
150ml olive oil
2 tbsp black peppercorns, freshly grounded
100g shallots, sliced
35g Mixed seasoning
10 serving’s sautéed vegetables
150g sesame seeds, roasted
Ginger-Mirin Sauce
50g unsalted butter
40g ginger, grated
50ml light Soya sauce
30g dark sweet Soya sauce
150ml mirin
500ml double boiled beef consommé
5g sesame oil
20g coriander leaves (Chinese parsley), chopped
5g salt and freshly grounded peppercorns
Stuffing
500g chicken farce, prepared
100g water chestnuts, pureed
100g pistachio nuts, diced
Preparation:
Marinate beef tenderloin with rosemary, thyme, shallots, black peppercorns, olive
oil and mixed seasoning for 6-8 hours in the refrigerator
18
Stuffing
Mix all the ingredients together.
Coat it over marinated tenderloin of beef.
Sprinkle roasted sesame seeds over tenderloin.
Use cling film to wrap followed with aluminium foil and roll it up like a spring roll.
Bake at 180°C for 20 minutes or until the water chestnut stuffing is cooked. Keep
warm.
Ginger-Soya-Mirin Sauce
Lightly melt the butter.
Sauté grated ginger and coriander leaves.
Pour in the rest of the ingredients.
Bring to a boil and simmer for 5 minutes. Add salt and pepper to taste.
Sauté vegetables and place on serving plates.
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