Beringer Founders Estate Sauvignon Blancs bright, fruit characteristics complement these exotic steak skewers. This refreshing wine has a flavor profile of intense citrus, ripe stone fruit and white fig, and a refreshing finishes with a clean grassy note and crisp acidity.
Directions for: Thai Lemongrass Tenderloin Skewers
Ingredients
Beef Tenderloin6 (6-oz) beef tenderloin steaks
6 stalks lemongrass
Salt and pepper
Sauce4 - 5 large cloves garlic
cup fresh ginger
5 - 6 red bird's eye chilies (the really small ones)
cup soy bean paste
cup brown sugar
cup white vinegar
cup dark, sweet soy sauce
cup fish sauce
Cucumber Slaw1 English cucumber
cup rice wine vinegar
1 Tbsp sesame oil
Directions
Beef Tenderloin1. Use small, individual serving dishes. Generously salt and pepper steaks.
2. Use a knife-sharpening steel to pierce a hole in the center of each steak, and skewer with lemongrass stalk. Over medium-high heat, sear steaks on all sides until desired doneness.
Sauce1. In a food processor, combine sauce ingredients and pulse until coarse puree.
2. Pour into a saucepan and bring to a boil. Cook for 30 seconds; remove from heat.
Cucumber Slaw1. Julienne cucumber into matchstick-like pieces. In a large bowl, toss cucumber with vinegar and sesame oil. Serve atop steak.
Tips and Substitutions
Tasting Notes:Bright fruit characteristics combined with a wonderfully refreshing grapefruit flavor, enhanced with intense citrus, ripe stone fruit and white fig followed with a crisp finish.
Source and Credits
Credit to: 2012 Great Steak & Seafood Challenge Finalist: Robert Tinker of Newton, CT
Courtesy of Beringer Founders' Estate
See more: Beef, Main, Thai, Vegetables, Asian, Tofu/Soy