Name: Soy Garlic Beef Tenderloin Steak with Quinoa Salad
Yield: 2
Ingredients: 2.0pc Beef Tenderloin Steak, 2 inches thick (250 g each steak); 120.0ml Soy Sauce; 170.0g Onion, minced; 5.0pc Garlic cloves, peeled and minced; 2.0tbsp Brown Sugar; 0.5tsp Garlic Powder; 1.0tsp Corn Starch; 240.0ml Knorr Demi Glace Brown Sauce Mix 1KG; 1.0tsp Rice Vinegar; 1.0tbsp Olive Oil; 12.0pc Asparagus; 2.0tbsp Butter; 0.0g Salt and Pepper, to taste; 340.0g Cooked Quinoa; 40.0g Carrots, finely diced; 85.0g Cucumber, finely diced; 4.0pc Cherry Tomatoes, cut in half; 40.0g Apple, finely diced; 2.0tbsp Raisins; 1.0tbsp Knorr Lime Flavoured Powder 400G; 1.0tbsp Water; 0.0g Knorr Aromat Seasoning Powder 1kg; 0.0g Pepper to taste; 1.0pc Large Onion, cut into thin rings; 340.0ml Cooking Oil (for deep frying); 85.0ml Water; 170.0g All-Purpose Flour; 0.5tsp Baking Powder; 1.0pc Egg, beaten

Preparation

Beef Tenderloin
- Marinade your Beef Tenderloin in Soy Sauce, Onion, Garlic, Garlic Powder, Cornstarch and Brown Sugar for 3 hours in the refrigerator. Set aside.
- Set your stove to medium heat. In a skillet, add in your Olive Oil, and when hot, place your Beef Tenderloin Steak on the pan. Set the marinade aside -- it will be used for the sauce later on.
- Cook on each side for 2 minutes, or until desired degree of doneness.
- In a separate pot, add in your beef marinade. Add in you KNORR Demi Glace and cook until the sauce reduces.
Buttered Asparagus
- In a pot over medium to high heat, bring your water to a boil.
- Add in your asparagus stalks and blanch for 3-4 minutes, or until the vegetables become a bright green.
- Drain and immediately transfer to cold water to stop the cooking process. Leave it there for 1 minute.
- Drain the water from the pot, and lower the heat to low.
- Add in your butter and asparagus. Cook until butter is melted and coats the asparagus stalks evenly.
- Season with salt and pepper, then set aside.
Quinoa Salad
- In a bowl, add your cooked Quinoa, Carrots, Cucumber, Cherry Tomatoes, Apples, and Raisins.
- Mix in the lemon juice and give a quick toss so it’s evenly coated.
- Season with salt and pepper, give it another toss, and set aside.
Fried Onion Rings
- Separate your onions into rings and put aside.
- In a bowl, mix together your flour, water, baking powder, KNORR Aromat Powder and pepper, and egg.
- Toss in your onions and coat evenly in the batter.
- In a small pot, bring the heat to medium-high. Add in your cooking oil, and deep fry your onion rings in batches for 1 to 1.5 minutes, or until golden brown.
- Drain excess oil through a strainer and set aside.
Plating
- Place a bed of Quinoa Salad on the plate.
- Top with your Soy Garlic Beef Tenderloin, then drizzle your Soy Garlic glaze over the meat.
- Follow it up with the Buttered Asparagus Stalks.
- Garnish with Fried Onion Rings to complete the look.

Western

Main Course

Beef & Lamb

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Soy Garlic Beef Tenderloin Steak with Quinoa Salad

When East meets West, what do you get? This succulent steak comes with a sweet-salty and tangy Soy Garlic glaze, buttery Asparagus stalks, and finger-licking onion rings tempered with a healthy, colorful quinoa salad.

Ingredients

Beef Tenderloin

Buttered Asparagus

Quinoa Salad

Fried Onion Rings

Preparation

Beef Tenderloin

Buttered Asparagus

Quinoa Salad

Fried Onion Rings

Plating

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Soy Garlic Beef Tenderloin Steak with Quinoa Salad

When East meets West, what do you get? This succulent steak comes with a sweet-salty and tangy Soy Garlic glaze, buttery Asparagus stalks, and finger-licking onion rings tempered with a healthy, colorful quinoa salad.

Ingredients