|
|
Preparation time
30 minutes
Total time:
1 hour 36 minutes
|
Ingredients
-
60 ml (¼ cup) soy sauce
-
45 ml (3 tbsp) water
-
45 ml (3 tbsp) lime juice
-
2 tbsp brown sugar
-
30 ml (2 tbsp) hazelnut oil
-
10 ml (2 tsp) sambal oelek (or to taste)
-
2 cloves garlic, chopped
-
454 g (1 lb) beef tenderloin
-
30 ml (2 tbsp) olive oil
-
12 leaves Boston lettuce
-
1 Asian pear, halved, cored and thinly sliced
-
2 tbsp hazelnuts, toasted and coarsely chopped
-
1 green onion, chopped
-
To taste, salt
-
To taste, pepper
|
Directions
-
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.
-
On a work surface, cut the tenderloin in half horizontally. Thinly slice both pieces, cutting against the grain of the meat.
-
In a bowl, combine the beef with the remaining marinade. Cover and refrigerate for 1 hour.
-
Drain the meat and reserve the marinade.
-
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.
-
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.
|
|