Grilled Mongolian Beef Tenderloin with Frilled Portobello Mushrooms, Bok Choy and Ginger/Cilantro Jus Recipe
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Ingredients: Ginger/Cilantro Marinade:
Ingredients - Beef:
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Preparation:
Marinade:
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Place ginger, garlic, shallots, jalapenos, cilantro, mushroom and rice wine vinegar in the bowl of food processor or blender; pulse until smooth. Transfer to stainless steel bowl and add rest of ingredients. Reserve until needed.
Beef:
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Place marinade in large stainless steel bowl; add tenderloin steaks and marinate for 30 minutes. Drain and reserve in refrigerator until needed. Place portobello mushrooms in marinade for 10 minutes; drain and refrigerate. Reserve 1 cup of marinade; discard the rest.
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Place veal or beef stock in saucepan over medium heat; reduce by 75 percent; add the reserved marinade and reduce by 25 percent; reserve (keep warm). Combine mirin and rice vinegar in a separate nonreactive saucepan and reduce 90 percent over medium heat; reserve (keep warm).
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Grill steaks to desired doneness; remove to platter and allow meat to relax. In the meantime, grill the portobello mushrooms 2-3 minutes on each side; reserve (keep warm).
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Heat olive oil in saute pan; add bok choy and saute until wilted; season and add 2 tablespoons soy sauce. Toss and reserve.
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Heat canola oil to 350 degrees in saucepan or wok; deep-fry potatoes in oil until crispy and drain on paper towels.
To Serve:
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Place a mushroom on each plate. Top each mushroom with some of the sauteed bok choy. Set steak on top of bok choy.
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Whisk butter into reserved mirin reduction and spoon over steak. Top with fried potatoes and spoon reserved marinade around steak. Serve.
