MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asian-Seasoned Beef Tenderloin with Coconut Sticky Rice
 Categories: Asian, Beef, Chicken, Wine, Beans
      Yield: 4 Servings
 
MMMMM----------------------------BEEF---------------------------------
      1 tb Soy sauce
      1 tb Honey
      2 ts Hoisin sauce
      2 ts Simi Chardonnay
      1 ts Dry sherry
      1 ts Kosher salt
    1/2 ts Freshly ground pepper
    1/2 ts Five spice powder
    1/2 ts Fresh ginger; minced
    1/2 ts Garlic; minced
    1/2 ts Fermented black beans;
           -chopped
  2 1/2 lb Beef tenderloin; trimmed

MMMMM----------------------------RICE---------------------------------
      1 c  Jasmine rice; washed and
           -drained
  1 1/4 c  Coconut milk
    3/4 c  Water
    1/2 ts Salt

MMMMM-------------------------VEGETABLES------------------------------
      1 tb Vegetable oil
    1/2 tb Green onions; finely chopped
    1/4 ts Garlic; minced
    1/4 ts Ginger; grated
      2 oz Shiitakes; sliced
      3 oz Baby bok choy; cut into
           - 1" pieces
      3 oz Snow peas
      2 tb Chicken stock
    1/8 ts Kosher salt
      1 pn Freshly ground pepper
 
  Asian-Seasoned Beef Tenderloin with Coconut Sticky Rice and Stir
  Fried Vegetables
  
  Prepare the beef: Combine the soy sauce, honey, hoisin sauce, wine,
  sherry, salt, pepper, five spice powder, ginger, garlic, and beans
  in a resealable plastic bag. Add the beef and toss to coat well.
  Cover with plastic wrap and refrigerate for at least 8 hours and up
  to 24 hours.
  
  Preheat the oven to 375 F.
  
  Place the meat on a rack set on a baking sheet and bake for
  45 minutes, basting with the marinade every 15 minutes, until the
  internal temperature reaches 125 F. Transfer to a cutting board,
  cover with aluminum foil, and let rest for 20 minutes.
  
  Make the rice:

  Put the rice in a wide saucepan and add the coconut milk and water.
  Bring to a boil over medium-high heat. Reduce the heat to
  medium-low and cook for 5 to 8 minutes until the liquid is just
  above the rice. Cover, reduce the heat to low and cook for
  10 minutes.  Remove from the heat and let sit covered until ready
  to serve.
  
  Make the vegetables:

  Heat a wok or large skillet over high heat. Add the oil, green
  onions, garlic, and ginger. Cook for 1 minute, stirring to cook
  evenly. Add the shiitakes and cook for 1 minute. Add the bok choy
  and snow peas and cook for 1 minute. Add the stock, salt and pepper
  and cook for 1 to 2 minutes until the vegetables are tender.
  
  Cut the meat into 1/2"-thick slices. Fluff the rice with a fork and
  divide among 8 plates. Arrange a few slices of meat over the rice and
  spoon the vegetables around the rice. Serve.
  
  Enjoy with Simi Sonoma County Chardonnay
  
  Source: Simi Winery

  From: Michael Loo
  Date: 01-02-06
 
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