If you typically accompany your beef with Port wine or horseradish sauce, trade those for this bright, Asian-inflected “dressing” from Australian chef and restaurateur Kylie Kwong.
- 2 scallions, trimmed and thinly sliced crosswise
- 2 tablespoons peeled fresh ginger, finely minced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons shoyu or tamari soy sauce
- 2 tablespoons brown rice vinegar
- 1 tablespoon brown sugar
- 1/4 cup olive oil plus
- 2 tablespoons, divided use
- 1 1/2 pounds beef tenderloin, preferably center-cut
- 2 tablespoons extra virgin olive oil
- 1/4 cup Sea salt
Preheat the oven to 425°F. In a small mixing bowl, combine the scallions, ginger, cilantro, shoyu, vinegar, and brown sugar. Slowly whisk in the 1/4 cup of olive oil. Set aside.
Rub the meat on all sides with the remaining 2 tablespoons of the olive oil, then season with salt. Preheat an ovenproof skillet over medium-high heat until very hot. Sear the meat on all sides until nicely browned, turning as needed, 6 to 8 minutes.
Transfer the meat to a rack in a roasting pan. (Line the pan with foil for easier clean-up.) Roast until the internal temperature of the meat is 130°F for medium-rare, about 15 to 20 minutes, depending on the thickness of the fillet. Do not overcook. Let the meat rest, covered with foil, for 10 minutes before slicing and serving with the sauce.
Serves 4 to 6 — Recipe adapted from Tree to Table by Patrice Newell (Penguin Global, 2009)