Peppercorn Beef Tenderloin with Mantou Buns
Bring Asian flavours into the kitchen with this no-fuss peppercorn beef tenderloin. Beef is best marinated for a long time and can be made ahead for easier preparation.
Ingredients
Beef Preparation
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US Beef Tenderloin, cut into large dice 350 g
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Worchestershire Sauce 5 ml
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Black Peppercorns, crushed 3 g
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Xiao Shing Wine 15 ml
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Sesame Oil 5 ml
Vegetable Preparation
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Canola Oil 30 ml
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White Onions, cut into quarters 70 g
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Garlic Cloves 10 g
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Dried Red Chillies 10 g
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Red Bell Peppers, large dice 30 g
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Green Bell Peppers, large dice 30 g
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Chilli Oil 10 ml
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Black Peppercorns, crushed 5 g
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Water 60 ml
Presentation
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Coriander Leaves 3 g
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Mantou Bun 4 pc
Preparation
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Beef Preparation
- Combine Knorr Liquid Seasoning, Worcestershire sauce, crushed peppercorn, wine and sesame oil. Taste and adjust seasoning.
- Add the beef to the mixture. Let it stand for about 5 minutes.
- Heat oil to 365F. Flash fry the beef in the hot oil. Set aside over a strainer.
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Vegetable Preparation
- In a separate wok, heat oil.
- Sweat the onions, garlic, chillies and bell peppers.
- Add the crushed peppercorn and cook until fragrant.
- Add the beef to the wok.
- Dilute Knorr Demi Glace Sauce Mix in 60 mL water.
- Add the diluted Knorr Demi Glace Sauce Mix and Knorr Oyster Flavoured Sauce. Taste and adjust seasoning.
- Drizzle with chilli oil.
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Presentation
- Transfer beef onto plate and garnish with coriander leaves.
- Serve with steamed or fried mantou buns.
