Tuesday, May 4, 2010
What do you do when you text your beloved husband what he wants to do for dinner and he replies, "It's up to you, honey!"? I type the only thing I can think of that's not frozen into Google and look for a recipe. So I typed beef tenderloin and got lots of results. I settled on a version of Peruvian beef steak but of course, I did it my way. I added bacon because well bacon makes everything better!
This was really interesting because it reminded me of the Tagalog Bistek, which I love. The vinegar replaces the kalamansi juice and makes it a tad sweet. I didn't mind the sweetness factor; it was just unexpected. This would be great with cauliflower rice but I just had it by itself. I only had four pieces but it's quite filling.
Peruvian Style Beef Steak
*Adapted from this recipe. Serves 4-6.
600 grams beef tenderloin, sliced into serving pieces
3/4 c white vinegar
3 tbsp soy sauce
1/2 stick butter, more as needed
1 onion, sliced thinly
2 small tomatoes, seeded and sliced thinly
3 strips bacon
1/4 t cayenne pepper, optional
salt and pepper
1. Mix soy sauce and vinegar in a bowl. Marinate the beef pieces for at least an hour.
2. Cook bacon until slightly crispy. Remove from pan, cut into 1/2 inch strips and set aside.
3. Add a little bit of butter into the pan. Fry the beef pieces until browned and cooked. Reserve the marinade. Set aside the beef pieces.
4. Add more butter as needed into the pan, saute the onions until translucent. Add the tomatoes. When the tomatoes are soft, add the bacon strips. Saute until bacon is heated through. Add the beef pieces.
5. Once the beef is heated through, pour the marinade into the pan. Season with salt, pepper and cayenne pepper, if using. Let it reduce uncovered.