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Beef Tenderloin

  • Beef Tenderloin Steak, 2 inches thick (250 g each steak) 2 pc
  • Soy Sauce - plain 120 ml
  • Onions, minced 170 g
  • Garlic cloves, minced 5 pc
  • Brown sugar 2 tbsp
  • Garlic powder 0.5 tsp
  • Cornstarch 1 tsp
  • Rice vinegar 1 tsp
  • Olive oil 1 tbsp

Buttered Asparagus

  • White or Green Asparagus or a Mix of Both 12 pc
  • Water 85 ml
  • Butter 2 tbsp
  • Salt and Pepper to taste

Quinoa Salad

  • Cooked quinoa 340 g
  • Carrots, diced 40 g
  • Cucumber, finely diced 85 g
  • Cherry tomatoes, cut in half 4 pc
  • Apple, finely diced 40 g
  • Raisins 2 tbsp
  • Water 1 tbsp
  • Pepper

Fried Onion Rings

  • large Onion, cut into thin rings 1 pc
  • Cooking oil for deep frying 340 ml
  • All Purpose Flour 170 g
  • Baking Powder 0.5 tsp
  • Egg, beaten 1 pc
  • Pepper
  1. Beef Tenderloin

    • Marinade your Beef Tenderloin in Soy Sauce, Onion, Garlic, Garlic Powder, Cornstarch and Brown Sugar for 3 hours in the refrigerator. Set aside.
    • Set your stove to medium heat. In a skillet, add in your Olive Oil, and when hot, place your Beef Tenderloin Steak on the pan. Set the marinade aside-- it will be used for the sauce later on.
    • Cook on each side for 2 minutes, or until desired degree of doneness.
    • In a separate pot, add in your beef marinade. Add in you KNORR Demi Glace and cook until the sauce reduces.
  2. Buttered Asparagus

    • In a pot over medium to high heat, bring your water to a boil.
    • Add in your asparagus stalks and blanch for 3-4 minutes, or until the vegetables become a bright green.
    • Drain and immediately transfer to cold water to stop the cooking process. Leave it there for 1 minute.
    • Drain the water from the pot, and lower the heat to low.
    • Add in your butter and asparagus. Cook until butter is melted and coats the asparagus stalks evenly.
    • Season with salt and pepper, then set aside.
  3. Quinoa Salad

    • In a bowl, add your cooked Quinoa, Carrots, Cucumber, Cherry Tomatoes, Apples, and Raisins.
    • Mix in the lemon juice and give a quick toss so it’s evenly coated.
    • Season with salt and pepper, give it another toss, and set aside.
  4. Fried Onion Rings

    • Separate your onions into rings and put aside.
    • In a bowl, mix together your flour, water, baking powder, KNORR Aromat Powder and pepper, and egg.
    • Toss in your onions and coat evenly in the batter.
    • In a small pot, bring the heat to medium-high. Add in your cooking oil, and deep fry your onion rings in batches for 1 to 1.5 minutes, or until golden brown.
    • Drain excess oil through a strainer and set aside.
  5. Plating

    • Place a bed of Quinoa Salad on the plate.
    • Top with your Soy Garlic Beef Tenderloin, then drizzle your Soy Garlic glaze over the meat.
    • Follow it up with the Buttered Asparagus Stalks.
    • Garnish with Fried Onion Rings to complete the look.