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
– 6 6-oz beef tenderloin steaks
– 6 lemongrass stalks
– Salt and pepper
– 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
– 1 English cucumber
– 1/4 cup rice wine vinegar
– 1 tbsp sesame oil
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.
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.