Recipe by Nado2003
The vampire in me love rare red meat. I barely cook my meat, but for the non-vampires, please use your meat thermometer to reach desired meat doneness. 130 degrees for rare, 140 or medium rare, if you like well done meat, I don't think this dish is for you.
Top Review by mersaydees
I nearly got out my Anne Rice vampire books for this one! lol! Instead, I went to our new favorite meat purveyor in South Portland and purchased some prime beef tenderloin (today's prices at $19.99/pound). I skipped the roasted and pulverized rice this time, although my Magic Bullet will make short work of that when I try it! Also, instead of serving over rice, to low carb it, we served it atop shredded cabbage -- one word -- nice! This is our new favorite appetizer! This is so versatile; my DH brought out the wasabi sauce for a slice or two. Thanks, Nado2003! Made for Potluck Tag.
- 1 lb beef tenderloin
- 2 teaspoons fresh ginger, grated
- 2 tablespoons fish sauce
- 1⁄4 cup rice, roasted and pulverized (optional)
Directions See How It's Made
- Select the finest piece of beef tenderloin.
- Bring beef to room temperature by putting covered beef on the counter for about 15-20 minutes.
- Prepare ice water bath - put some ice cubes in cold water in a bowl.
- Heat grill or oven broiler to high.
- Sear the outside of the beef, all around, until outside is light brown. I only sear the outside of my beef because I like my beef moo.ing rare. If you like your meat more cooked, please use the meat thermometer to reach desired doneness: 130 degrees for rare, 140 for medium rare --
- Remove meat and dip in ice water for a couple of seconds to stop cooking.
- Dry meat with paper towel.
- Wrap in plastic wrap and refrigerate until ready to serve.
- Sharpen your knife, and slice beef thinly.
- Mix grated ginger and fish sauce to make sauce.
- Sprinkle roast rice powder over sliced beef, serve with sauce for dipping. Serve with white rice.
- To Roast rice:.
- Heat heavy skillet on medium heat.
- Add dry grains of rice and reduce to low heat. Stirring frequently to roast until evenly brown to release aroma.
- Once rice is medium brown, remove from skillet and grind in blender or food processor until a fine powder is achieved. In the old days, this is done with mortar and pestle. Thank goodness for technology.