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Beef Wasabi with Hoisin Green Salad & 5 Spice Sweet Potato
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This Asian-inspired recipe blends together so well it could be found on the menu of the finest restaurant you've ever been to. We loved making this one. The tenderloin beef and wasabi sauce elegantly match the citrusy sweet potato and hoisin salad, the result is true perfection especially if you're a beef lover.
Ingredients Roast Beef Tenderloin with Wasabi-Garlic Cream
1.5 cups whipping cream
2 large cloves garlic, pressed
1 tablespoon prepared wasabi paste
Approx 3 lb beef tenderloin, tied
2 tablespoons olice oil
1 tablespoon salt
1 tablespoon sugar
Method
Preheat oven to 425 degrees F. Combine whipping cream and garlic in saucepan and cook over medium-high until reduced to 1 cup, stirring frequently, about 15 minutes. Whisk in wasabi paste, and cook 1 minute. Remove sauce from heat, season with a bit of salt. Place beef tenderloin on rimmed baking sheet, pour olive oil over the beef and roll to coat. Mix salt and sugar then rub over top and sides (not bottom) of beef. Roast until thermometer inserted into center registers 120 degrees F for rare. Remove from oven, let rest 10 minutes. Sprinkle with salt and pepper. Remove strings. Reheat sauce over medium heat. Cut beef into thick slices; serve with sauce.
Ingredients Winter Salad with Hoisin Vinaigrette
2 tablespoons hoisin sauce
1 tablespoon distilled white vinegar
3 tablespoons grapeseed oil
1 tablespoon sesame oil
1 - 6 or 8 oz bag of spring salad mix (mesclun)
1 8 oz can sliced water chestnuts, drained
1 shallot, thinly sliced
Method
Place hoisin sauce and vinegar in a small bowl. Slowly whisk in grapeseed oil and sesame oil. Place salad mix and water chestnuts in large bowl and toss with dressing, enough to coat. Top with red onion.
Ingredients Five Spice Sweet Potato
6 sweet potatoes
salted butter
Five Spice Powder
Freshly grated orange peel
Method
Roast potatoes at 425 degrees F until soft, about 50 minutes. Split in half lengthwise, and dot with salted butter. Sprinkle with Five Spice Powder and freshly grated orange peel.
Serve together as shown below. Enjoy!
Source: Bon Appetit, January 2006
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