BEEF TEN­DER­LOIN

Exquisite Taste - - Bali -

Grilled medium rare, the high­light of this sig­na­ture dish is the juicy and suc­cu­lent ten­der­loin. That be­ing said, the rich­ness of the dish is pro­vided by the com­ple­ment­ing el­e­ments like the sweet and spicy soya sauce, the spinach chips and the onion puree, all of which add depth to taste and tex­ture. The se­cret of the un­ri­valled taste? “When you cook with love and pas­sion, all your creations will be flavour­ful,” says Daine.

IN­GRE­DI­ENTS:

• 200g beef ten­der­loin

• 10g fried shal­lots

SPINACH CHIPS

• 1pc spinach

• 20g tem­pura bat­ter

SWEET SPICY SOYA

• 1.18ℓ soy sauce

• 1.6kg sugar

• 200g gar­lic

• 320ml sesame oil

• 30g chilli flakes

• 500g mixed sesame seed

ONION PUREE

• 50g onion

• 20g cream

• 20g milk

METHOD:

1. For soya sauce, blend gar­lic and sesame oil. Heat up soy sauce, add sugar as soon as it starts to boil. Dis­solve sugar and add gar­lic paste and chilli flakes. Mix well, let it cool and keep it in the chiller.

2. For spinach chips, deep-fry spinach that has been lath­ered in tem­pura bat­ter.

3. Make onion puree from onion, cream and milk.

4. Grill ten­der­loin medium rare.

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