Kio’s Recipes
Beef Tenderloin with Teriyaki Reduction
2 servings
份量35 minutes
总时间配料
1/2 cup Teriyaki Sauce
12 ounce Asparagus
3 tablespoon Honey
16 ounce Beef Tenderloin Tail
4 ounce Jasmine Rice
9 cup Water
2 1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1 tablespoon Olive Oil
步骤
Pour Water (8 cups) and Salt (2 tsp) in a large saucepot over medium-high heat.
Remove the tough ends from the Asparagus (12 oz) and discard. Set the asparagus aside.
Pat dry the Beef Tenderloin Tail (16 oz) with paper towels. Season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) on both sides; hold.
Combine Jasmine Rice (4 oz) and Water (1 cup) in a small saucepot over medium-high heat. When water comes to a boil, stir, cover, reduce the heat to low and simmer for 15 minutes. Fluff rice with a fork and keep warm for plating.
Meanwhile, heat Olive Oil (1 Tbsp) in a large non-stick sauté pan over medium-high heat.
When hot, add the beef tenderloins and sear on both sides for 5 minutes.
Remove the beef from the pan and let rest for about 5 minutes.
Pour Teriyaki Sauce (1/2 cup) into a small sauté pan, and place over high heat.
As soon as it begins to boil, reduce heat to low and simmer until the sauce has thickened and reduced by half; about 3 to 4 minutes. Stir in the Honey (3 Tbsp).
Place the asparagus in the boiling water and cook for about 4 minutes. The spears should bend slightly when picked up out of the water.
While the asparagus is cooking, slice the beef tenderloin against the grain into equal sized pieces.
Place the asparagus in the center of two plates. Place the beef tenderloin next to the asparagus and spoon the Teriyaki reduction around the steak. Serve the jasmine rice on the side. Serve and enjoy!
营养
每份大小
-
卡路里
379
总脂肪
9.5 g
饱和脂肪
2.5 g
不饱和脂肪
2.8 g
反式脂肪
0 g
胆固醇
70.3 mg
钠
2805.0 mg
总碳水化合物
44.5 g
膳食纤维
2.8 g
总糖
20.2 g
蛋白质
31.4 g
2 servings
份量35 minutes
总时间