Teng Dah Filet (French Vietnamese Filet Mignon) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs. Beef tenderloin
Lemon zest
Cracked black pepper
Marinade:
1/2 c + 1 tbsp water
1/2 c soy sauce
1 pinch nutmeg
1/8 tsp. anise, crushed
1/8 tsp. cinnamon
3 tsp. horseradish
3 tsp. pepper
2 tsp. minced garlic
2 tbsp. sugar
1/3 cup lemon juice
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Directions: |
Directions:-With a sharp boning knife, carefully remove most of the fat and silver skin from the filet.
-With a paring knife, make small incisions approximately an inch apart down the length of the filet.
-Stuff a small amount of the lemon zest and cracked pepper in each incision
-Place tenderloin in a non-pours dish and pour marinade over the meat
-Turn to coat
-Cover with plastic wrap or foil and marinate for at least 24 hours and up to 72 hours
-Preheat oven to 400º f. Place the tenderloin on a rack in roasting pan
-Cook for 40 minutes; remove from oven and let rest for at least 15 minutes before slicing.
-An interesting accompaniment for the Teng Dah is Wasabi. |
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Personal
Notes: |
Personal
Notes: Cook time: 1-3 days
Servings: 6
*This Sauce is Great on Mashed Potatoes: You'll get especially good juices for making a sauce/gravy if you line the bottom of the roasting pan with thick slices of onion and pour a bit of the marinade over the onions before placing the rack in the pan. Strain the remaining marinade and boil to reduce by about 1/3. Add chicken or beef broth to the reduction to soften the flavor. Add the juices from the pan after roasting. Thicken with arrowroot or cornstarch.
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