Mother's Day is an inner struggle for working children in Hong Kong - you want to give your beloved mom an incredible special surprise, however, your long working hours won't allow effective shopping by the stores' closing times. It's a blessing that there are e-catalogs and e-commerce for most of the things we need (altho the choices are not as comprehensive in HK as compared to the US) - at least it saves us that few hours walk after work spread out in 5 days in search for a perfect gift :P
To celebrate Mother's Day, nothing is better than cooking a special meal for your special her. If a 'heart-shaped' beef steak could win the heart of your romantic valentine, a 'Sesame and Pepper seared Tenderloin' would definitely win the heart of your food-savvy mother.
Sesame and Pepper seared Tenderloin (Serving 4)
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| Photo & recipe provided by Pacific Gourmet Hong Kong |
Ingredients:
4 Fillet Steaks by Donald Russell – 200 grams each
20g Sesame Seeds
5g Black Pepper (crushed)
2 tbsp Olive Oil
10g Butter
For the Leek and Cream Sauce:
400g Leek (white part only- cut into thin slices)
100ml Double Cream
100ml Moredough Chicken Stock
50mls White Wine
10g Millel Parmesan (grated)
Method:
1. Begin by making the leek and cream sauce. Place the leek, cream, stock and wine into a pan and bring to the boil.
2. Reduce the heat and simmer for 10-12 minutes, then add the parmesan and season to taste with salt. Set aside and keep warm.
3. Allow the meat to come to room temperature and pat dry with kitchen paper.
4. Heat the oil and butter together in a large frying pan..
5. Combine the sesame seeds and pepper and press the mixture onto each side of the tenderloins, covering to your liking.
6. For medium rare; cook each tenderloin over a high heat for 3 minutes on the first side and 2 minutes on the second side. Rest for 4 minutes in a warm place before serving.
7. Arrange the rested medallions on preheated plates with the leek and cream sauce.
8. Serve with steamed rice or boiled new potatoes.
(Recipe by Pacific Gourmet)
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