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Seared Tenderloin Rolls with Wasabi Soy Dipping Sauce
Ingredients:
Courtesy of chef Laurel Robertson
1 c. Kikkoman Soy Sauce
1/2 c. brown sugar
1/4 c. Silver Spring Wasabi Sauce (1 tbsp for sauce/3 tbsp for beef)
2 lbs beef tenderloin
4 each scallions, cut into 3 in. lengths
1 each red, green, yellow peppers cut into 3 in. strips or long enough to show a little color at each end of the tenderloin roll
1 Tbsp. olive oil
salt and pepper to taste
toothpicks
plastic wrap
Directions:
Mix soy sauce, brown sugar, and 1 tbsp Wasabi Sauce in a small bowl and reserve. Trim tenderloin of any fat or tissue, then cut crosswise into 1/4 in. thick slices. Place between plastic wrap and lightly pound until about 1/8 in. thick. Try to keep rectangular shape. Remove plastic and put beef on plate and repeat with remaining beef.
Dip 1 slice of beef in wasabi-soy sauce mixture, lay back down and spread 1/2 tsp. wasabi sauce on beef, sprinkle with salt and pepper. Place scallion & pepper across the beef. Roll up lengthwise and skewer edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
Brush lightly with olive oil and sear in a large skillet on medium-high heat. Cook until medium rare about 3 minutes rolling a bit in the pan to brown sides. Brush with wasabi-soy mixture throughout the cooking but try not to collect too much in the skillet or meat will steam and not sear. In a small sauce pan bring the remaining sauce to a boil, then place and garnish with grean oinion rings. Cut beef into small pieces and serve with sauce.
Enjoy!
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