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Preparation time
30 minutes
Total time:
1 hour 36 minutes
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Ingredients
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60 ml (¼ cup) soy sauce
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45 ml (3 tbsp) water
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45 ml (3 tbsp) lime juice
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2 tbsp brown sugar
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30 ml (2 tbsp) hazelnut oil
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10 ml (2 tsp) sambal oelek (or to taste)
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2 cloves garlic, chopped
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454 g (1 lb) beef tenderloin
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30 ml (2 tbsp) olive oil
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12 leaves Boston lettuce
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1 Asian pear, halved, cored and thinly sliced
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2 tbsp hazelnuts, toasted and coarsely chopped
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1 green onion, chopped
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To taste, salt
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To taste, pepper
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Directions
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In a bowl, combine the soy sauce, water, lime juice, brown sugar, hazelnut oil, sambal oelek and garlic. Reserve ½ cup (125 ml) of the mixture for serving.
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On a work surface, cut the tenderloin in half horizontally. Thinly slice both pieces, cutting against the grain of the meat.
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In a bowl, combine the beef with the remaining marinade. Cover and refrigerate for 1 hour.
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Drain the meat and reserve the marinade.
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In a skillet over high heat, quickly brown the beef, a small quantity at a time, in the olive oil. Lightly season with salt and pepper. Transfer to a plate. In the same skillet, bring the reserved marinade to a boil (make sure to boil it thoroughly, since it has been in contact with raw meat). Remove from the heat. Pour onto the cooked meat and combine.
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Arrange the lettuce leaves on a large serving platter. Top each leaf with slices of beef and pear, then sprinkle with hazelnuts and green onion. Serve with the reserved sauce and steamed rice, if desired.
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