Thai Lemongrass Tenderloin Skewers

Contestant: Kristin Davis
Easthampton, MA

WINE PAIRING: BERINGER FOUNDERS’ ESTATE SAUVIGNON BLANC

Ingredients

• 6 6oz Beef tenderloin steaks
• 6 lemongrass stalks
• Salt and pepper

Sauce:

• 4-5 large cloves garlic
• 1/4 cup of fresh ginger
• 5-6 Red bird’s eye chilies (the really small ones)
• 1/2 cup soy bean paste
• 1/2 cup Brown sugar
• 1/4 cup White vinegar
• 1/4 cup Dark Sweet soy sauce
• 1/4 cup Fish sauce

Cucumber slaw:

• 1 English cucumber
• 1/4 cup Rice wine vinegar
• 1 tbsp Sesame Oil

Instructions:

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. Generously salt and pepper steaks. Use a knife sharpening steel to pierce a hole in the center of each steak, skewer with lemongrass stalk. Over medium high, sear steaks on all sides until desired doneness.

Slaw: Julienne cucumber into matchstick-like pieces. In a large bowl, toss cucumber with vinegar and sesame oil. Serve atop steak.