| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
4qr |
1 |
servings |
INGREDIENTS
| 480 |
g |
Beef tenderloin; marinated for 2 |
|
|
; hours |
| 100 |
g |
Sundried tomatoes |
| 250 |
g |
Mayonnaise |
| 1/2 |
l |
Soy sauce |
| 1/4 |
l |
Mirin |
| 2 |
|
Cloves garlic; crushed |
| 1 |
tb |
Ginger; finely grated |
| 1 |
tb |
Honey |
| 1 |
tb |
Oil |
INSTRUCTIONS
MARINADE
1. Place marinated beef into a hot pan with a splash of olive oil and sear
lightly on both sides. Remove from pan and store in fridge to cool.
2. Chop sundried tomatoes very finely and combine in a bowl with
mayonnaise.
3. To serve, slice beef finely with a sharp knife, arrange on plate and
garnish with sundried tomato mayonnaise, baby lettuce and halved cherry
tomatoes.
Recipe provided by Stefan Herberger, Executive Chef, Sheraton Brisbane
Hotel and Towers.
Converted by MC_Buster.
Per serving: 3686 Calories (kcal); 337g Total Fat; (79% calories from fat);
120g Protein; 75g Carbohydrate; 428mg Cholesterol; 36440mg Sodium Food
Exchanges: 1/2 Grain(Starch); 11 1/2 Lean Meat; 12 1/2 Vegetable; 0 Fruit;
35 1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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