Prep 2 hrs
Cook 30 mins
So, so, so Good. The Beef is deliciously cooked, to a juicy perfection, which pairs perfectly with the reduction sauce. Adding the cabbage slaw is just the kicker to make this meal complete. I hope you try this and really enjoy.
- 2-4 beef tenderloin steaks (1-inch to 1 1/2-inch Thick)
- 88.74 ml olive oil
- 59.16 ml rice vinegar
- 29.58 ml honey
- 19.71 ml low sodium soy sauce
- 9.85 ml sesame oil
- 9.85 ml grated fresh ginger
- 4.92 ml salt
- 2 garlic cloves (Minced)
- 4.92 ml red pepper flakes
- 59.14 ml carrot (Match stick sliced)
- 473.18 ml chopped savoy cabbage
- 59.14 ml raisins
- 28.39 ml diced green onion
- 4.92 ml cornstarch (Thickening Agent)
- 4.92 ml milk (more or less)
- Prepare the sauce, which will be divided equally into about 4 parts. All the sauce will be used in several ways for the making of this dish.
- In a medium size bowl combine the following ingredients, Olive oil, Vinegar, honey, soy sauce, sesame oil, ginger, & salt. Whisk together. If it helps gauge how much to use for each step, separate the liquid mixture into 4 equal parts.
- Place steaks in a zip-lock bag and pour the first quarter of the mixture into the bag, add to the same zip-lock bag minced garlic and red pepper flakes. Seal the bag and turn to coat. Marinade in the fridge for up to two hours, turning the bag occasionally.
- Meanwhile, make the cabbage salad. Place in a medium bowl cabbage, carrots, raisins, & green onions and mix. Pour about 2 quarters of the liquid mixture over the top and combine to coat. Cover and allow to marinate for up to two hours as well, stirring occasionally.
- There should be some liquid remaining, save & set aside. This will be used in the cooking process and ultimately made to a reduction sauce.
- Pull the beef out of the fridge and allow to come to room temperature, discarding the zip-lock bag with the marinade in it. The trick to cooking beef is low & slow. Heat a grill pan to about medium-high heat and place the meat into the pan getting the first initial sear for about 30 seconds on each side. Turn to medium-low and allow to cook about 7 more min or so on each side, basting with the remaining liquid that was saved. For medium-rare, the meat yields only slightly to the touch, beginning to firm up. There should be an internal temperature of 130 to 135 (F) degrees.
- Once the steak is done, leaving the pan on, remove the steak from the pan and set aside. Allow the meat to rest and redistribute the juices without cutting open, about 5-7 min or so.
- In a small cup mix equal parts Corn starch and milk until well combined, pour the cornstarch mixture into the same pan the steaks were cooked in, be sure to mix and combine all the cooked drippings and marinade from the steak. Turn up the heat and stir until thickened and all the flavor has been lifted from the pan. FYI: Add more milk if too thick or add more cornstarch if too thin. Pour reduction sauce mixture into a pouring cup or bowl and continue to whisk until resembling a creamy, gravy texture.
- Slice the beef against the grain and arrange on serving plates to about 3-4 oz each. Drizzle reduction sauce across the center of each serving.
- Place about 1/2 cup of the Cabbage salad on the side and serve.
- Helpful Tips: When it comes to gaging how much liquid mixture to use - If choosing to marinate 4 steaks as oppose to two steaks, place more marinade in the bag. Be sure to place just enough liquid over the cabbage salad until glistening and well coated to taste, avoiding a pool forming at the bottom of the cabbage bowl. -.