Thai Lemongrass Tenderloin Skewers

By Kristen Davis | Honorary Grill Master 2013 Great Steak Challenge Finalist

Serves 6

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INGREDIENTS

  • (6) 6-oz beef tenderloin steaks
  • 6 lemongrass stalks
  • Salt and pepper

Sauce

  • 4-5 large cloves garlic
  • ¼ cup fresh ginger
  • 5-6 red bird’s eye chilies (the really small ones)
  • ½ cup soy bean paste
  • ½ cup brown sugar
  • ¼ cup white vinegar
  • ¼ cup dark, sweet soy sauce
  • ¼ cup fish sauce

Cucumber slaw

  • 1 English cucumber
  • ¼ cup rice wine vinegar
  • 1 tbsp sesame oil

PREPARATION

Sauce Preparation
  • In a food processor, combine sauce ingredients and pulse until coarse puree.
  • Pour into a sauce pan and bring to a boil. Cook for 30 seconds; remove from heat.
  • Use small, individual serving dishes.
Slaw Preparation
  • Julienne cucumber into matchstick-like pieces.
  • In a large bowl, toss cucumber with vinegar and sesame oil. Serve atop steak.
Steak Preparation
  • Generously salt and pepper steaks.
  • Pierce a hole in center of each steak, and skewer with lemongrass stalk.
  • Over medium-high heat, sear steaks on all sides until desired doneness.

Pair with

BERINGER FOUNDERS’ ESTATE Sauvignon Blanc

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TASTING NOTES

This wine has a flavor profile of intense citrus, ripe stone fruit and white fig, and a refreshing finish with a clean grassy note and crisp acidity.