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; 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

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.

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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.

Soy Garlic Beef Tenderloin Steak with 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

Ingredients