Ingredients
The following ingredients have 4 Servings
- 1 (2 lbs) beef tenderloin, trimmed
- 2 tablespoons oil
- 1/3 cup soy sauce
- 1/4 cup mirin or rice vinegar
- 3 scallions sliced thin
- 2 tablespoons brown sugar
- 1 lemon zest and juice
- 2 tablespoons ginger, grated
- 2 cloves garlic
- 2 heads bok choy
- 3 scallions minced
- 1 daikon radish chopped
- 1 cucumber chopped
- 1 handful sprouts
- 1 handful chives
- 1/4 cup soy sauce
- 1/4 cup mirin or rice vinegar
- 1 tablespoon brown sugar
- 1/2 lemon zest and juice (dressing)
Instruction
- Prepare beef tenderloin by trimming off any large pieces of fat or tendon. If you're friendly, your butcher might do this for you. Season it well with salt and pepper.
- Add oil to a large heavy pan over high heat. Sear tenderloin for about 3 minutes per side until well browned.
- Add tenderloin to a roasting pan and roast for 25-30 minutes at 350°F until it reaches an internal temperature of 120-125°F (for medium rare). Be careful not to overcook.
- Gather your marinade ingredients.
- Add marinade ingredients to a large plastic bag. Mix well. Once tenderloin is out of oven and cooled a bit, add to bag.
- Refrigerate tenderloin in marinade for at least 6 hours, but you could also do overnight. Turn it occasionally to make sure marinade is evenly covering the tenderloin.
- When ready to make the salad, dice salad ingredients and make a bed on each plate.
- Slice tenderloin very thinly using a sharp knife. 3-4 slices per salad is a good serving.
- Drizzle dressing over salad before serving and garnish with chives and sprouts.
