Recipe

Hosted By
DnD

		Beef Tenderloin & Eggplant Tower
		Serving Size - 6
		Prepared By - Sarah
		Recipe Rating	Printer Friendly Recipe

LEMONGRASS OIL:

2 stalks lemongrass, roughly cut

1 medium white onion, peeled and chopped

4 cloves garlic, peeled

1 bunch cilantro, roots only

1 medium size fresh gingerroot, peeled and roughly cut

1 cup vegetable oil

CILANTRO CHILI DRESSING:

5 limes, peeled and cored

4 cloves garlic, peeled and chopped

2 shallots, peeled and chopped

1/4 cup fish sauce

2 tablespoons palm sugar

1/4 cup soy sauce

1/2 teaspoon Tom Yum paste

1/2 cup chicken stock

1/2 bunch fresh cilantro, chopped

2 fresh jalapenos, deseeded and chopped

EGGPLANT:

2 tablespoons extra virgin olive oil

1 medium eggplant, thinly sliced

Salt and freshly ground black pepper

BEEF:

1 pound beef tenderloin, tail end cut

2 tablespoons vegetable oil

SALAD:

8 ounces mesclun mix

4 ounces baby watercress

2 Belgium endives, cut in half and julienned

1/4 bunch cilantro leaves

1/2 red bell pepper, julienned and kept in iced water

1/2 green bell pepper, julienned and kept in iced water

,2 scallions, green part only, julienned

20 snow peas, blanched,julienned and kept in iced water

GARNISH:

Parsley sprigs

Preheat oven to 400°F. For lemongrass oil, place all ingredients into a small saucepan, cover and simmer for 30 minutes or until all ingredients reach a golden color. Allow to cool and strain using a small sieve. Oil will keep for 2 weeks once refrigerated. To make cilantro dressing, place all ingredients into a blender and puree. Pass though a sieve into a stainless steel or glass bowl and add 1/4 cup of lemongrass oil. Mix well and keep cool. Liberally brush beef tenderloin with half of the cilantrolemon grass mixture and marinate for 2 hours. Lightly oil a grill pan and heat over medium-high heat. Place eggplant slices on grill and cook each side for 2 minutes, turning only once. Season with salt and pepper and transfer to a baking dish. Cook in the oven for S to 7 minutes or until eggplant is soft. Remove eggplant from the oven and brush with lemongrass oil. Allow to cool. Meanwhile, warm a grill pan over high heat and sear tenderloin on all sides. Transfer to an ovenproof dish and roast in the oven for 10 to 12 minutes or until medium rare. Remove from oven, cover and let rest on the side of the stove for 10 minutes. Cut in 1/4" thick slices. In a large stainless steel or glass bowl, toss all salad ingredients with remaining cilantro dressing. Place two eggplant slices in the center of chilled plates, top with half of the salad mix and 2 beef slices, then the remaining salad and 2 more beef slices. Garnish with parsley sprigs and drizzle with additional lemon grass oil.