I marinated tenderloin strips with some pureed pear, soy sauce, mirin, garlic and white pepper over night in refrigerator. I love marinating meat and storing it in the fridge or freezer. Not only this thing can come in handy when I need to whip up something in a hurry, but the meat which is marinated for hours becomes really tender and full of flavor.
To go with this pan-grilled tenderloin strips, I made this yummy cheesy corn mashed potato, which I guarantee you will fall in love with. I also serve a simple sauté vegetable on the side.
To marinate tenderloin strips…
Ingredients:
500 gm tenderloin steak- sliced into thin strips
1 pear- pureed
2 tbsp soy sauce
3 tbsp mirin
2 tbsp brown sugar
1 tsp salt
1 tbsp minced garlic
1 tsp ground white pepper
1 egg
½ tsp sesame oil
Preparation:
Combine all ingredients in a large mixing bowl and mix well with your hand. Cover with cling film and let it marinate for 1 hour in room temperature or overnight in the fridge.
To pan-grilled marinate tenderloin strips:
Heat a large skillet over the medium heat and add about 2 tbsp of oil. When the oil is hot, add tenderloin strips and grill for 2 minutes each side or until cooked thoroughly.
Now for the mash…
Ingredients:
500 gm potatoes
½ cup chopped spring onion
1 cups fresh corn kernels
1 tsp salt
3 tbsp butter- room temperature
½ cup grated cheese
1 clove garlic- minced
Preparation:
Boil potatoes for 20 minutes or until soft. Peel and mash roughly with a fork. Blend mashed potato in food processer for 1-2 minutes or until smooth and creamy.
In a medium sauce pan, melt 1tbsp butter and add garlic. Stir until aromatic. Then add corn kernels and chopped spring onion. Stir for 2 minutes.
Add mashed potato, the rest of the butter, salt and grated cheese. Mix until combined and whip until smooth.
To sauté vegetables with oyster sauce…
Slice vegetables of your choice into small pieces. I used asparagus, mushroom and carrot. Heat oil in a large pan, add vegetable and oyster sauce. Toss them for a few minutes. Check the seasoning and serve.
