Spicy Beef Tenderloin Food

SPICY SICHUAN BEEF STIR-FRY

Steps:

• Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
• Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
• Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
• Serve the stir-fry over rice. Top with celery leaves.

SPICY BEEF STIR-FRY WITH BASIL

Steps:

• If you're making rice with this dish, get it started. In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, chicken stock and sugar. In a mortar or small food processor, grind together the garlic and chiles into a coarse paste.
• Heat the lard in a wok or large skillet over medium-high heat. Add the garlic-chile paste, and stir until fragrant, about 1 minute. Before the garlic starts to brown, add the beef, and stir-fry to separate the pieces and coat with fat. Add the liquid mixture, making sure not to leave any behind in the bowl, and cook until the beef is only barely pink, about 2 minutes. Add the lime leaves, and continue to cook until no pink remains on the beef, about 1 minute. Add the basil leaves, and stir until they are just starting to wilt, then remove from heat and serve with rice. (You can fish out the large pieces of makrut leaves before serving or put them aside as you eat.)

SPICY GRILLED BEEF TENDERLOIN

Steps:

• Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside.
• Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing.
• Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves.

ROASTED TENDERLOIN OF BEEF WITH SPICY CRAB SALAD

Steps:

• In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.
• For the turf: Preheat the oven to 400 degrees F.
• Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)
• For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.
• To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.
• In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.
• For the turf: Preheat the oven to 400 degrees F.
• Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)
• For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.
• To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.

BEEF TENDERLOIN SANDWICHES WITH SPICY MUSTARD

Steps:

• Coat steaks all over with peppercorns. Cover and refrigerate for 30 minutes, or up to 24 hours.
• Mix mayonnaise, mustard, and horseradish together in a small bowl. Cover and refrigerate with steaks.
• When ready to cook, toss mushrooms and lemon juice together in a medium bowl until mushrooms are evenly coated. Sprinkle lightly with salt.
• Generously brush a large, heavy skillet with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate and let stand for 15 minutes before slicing thinly.
• After the steaks have sat for about 5 minutes, place bacon in the same skillet and cook over medium-high heat, turning occasionally, until brown and crisp, about 10 minutes. Use tongs to transfer bacon to paper towels to drain.
• Place roll bottoms on plates. Spread with mustard dressing. Divide sliced steak among rolls. Top with bacon, mushrooms, and arugula, then cover sandwiches with roll tops.

SPICY BEEF TENDERLOIN

Steps:

• Mix the wine, pepper sauce, and Worcestershire sauce until well blended and pour marinade over meat.
• Cover and refrigerate overnight, turning several times.
• Preheat oven to 475°F.
• Wrap roast in bacon and place in a roasting pan.
• Insert a meat thermometer to 1/2 the depth of the meat.
• Roast, uncovered, for 10 minutes at 475°F.
• Lower heat to 325°F and roast to desired doneness: 15-18 minutes/lb for rare (140°F on thermometer), 19-21 minutes/lb for medium-rare (145°F), 22-25 minutes/lb for medium (160°F), 27-30 minutes/lb for well-done (170°F).
• Transfer to cutting board, tent with foil, and let stand for 15 minutes before carving.

SPICY BEEF TENDERLOIN II

Steps:

• Combine the first 8 ingredients; mix well.
• Place tenderloin in a large shallow dish; pour wine mixture over top, and cover tightly. Refrigerate 8 hours, turning occasionally.
• Uncover tenderloin; drain off and reserve marinade.
• Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat.
• Bake at 425 degrees for 45 to 50 minutes. 140 degrees is rare, 150 for medium rare, 160 for medium. Baste occasionally with marinade. (Please do not cook this roast more than medium rare -- you will ruin the taste and tenderness!).
• Serve leftover marinade on the side, after placing it in a saucepan and boiling gently for 3 to 5 minutes.

KATO'S SPICY BEEF TENDERLOIN

Steps:

• Using a sharp knife, cut into the tenderloin fillet 2/3 of the way thru, make five cuts for 5 equal serving portions.
• Put meat into a shallow glass dish.
• Next combine, soya sauce, garlic, curry paste, pepper, honey, oil and salt.
• Coat the meat with marinating sauce and cover with plastic wrap and refrigerate overnite.
• Reserve marinade for basting.
• Bring meat to room temperature for at least 1 hour before cooking.
• Using a shallow pan bake tenderloin fillet at 500 degrees for 20 - 25 minutes, remember to baste every 5 minutes.
• If the sauce is drying up too quickly add small amounts of water to pan to obtain your desired consistency.
• Drizzle the sauce over the tenderloins and enjoy.
• We love this beef dish served with roasted mini potatoes, pan fried whole small cremi mushrooms and steamed asparagus with lemon.