Wine_Bottle_SavBlanc2

Thai Lemongrass Tenderloin Skewers

Paired with Beringer Founders' Estate Sauvignon Blanc

By By Kristen Davis | Honorary Grill Master 2013 Great Steak Challenge Finalist

Serves 6 - Print Recipe

Ingredients:

–  6 6-oz beef tenderloin steaks
–  6 lemongrass stalks
–  Salt and pepper

 

Sauce:
–  4-5 large cloves garlic
–  1/4 cup fresh ginger
–  5-6 red bird’s eye chilies (the really small ones)
–  1/2 cup soy bean paste
–  1/2 cup brown sugar
–  1/4 cup white vinegar
–  1/4 cup dark, sweet soy sauce
–  1/4 cup fish sauce

 

Cucumber slaw:
–  1 English cucumber
–  1/4 cup rice wine vinegar
–  1 tbsp sesame oil

Directions:

Preparation for sauce:
In a food processor, combine sauce ingredients and pulse until coarse puree.
Pour into a saucepan and bring to a boil. Cook for 30 seconds; remove from heat.
Use small, individual serving dishes. Generously salt and pepper steaks.
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.

 

Preparation for slaw:
Julienne cucumber into matchstick-like pieces. In a large bowl, toss cucumber with vinegar and sesame oil. Serve atop steak.

 

Steak Preparation:
Generously salt and pepper steaks.
Pierce a hole in center of each steak, and skewer with lemongrass stalk.
Over medium-high heat, sear steaks on all sides until desired doneness.

Beringer Founders' Estate Sauvignon Blanc

This wine has a flavor profile of intense citrus, ripe stone fruit and white fig, and a refreshing finish with a clean grassy note and crisp acidity.