1400 g beef tenderloin
2 tablespoons red vinegar
½ teaspoon corn flour
for the marination:
2 small onions
1 bunch coriander leaves
1 fresh ginger, 4 cm
1 cube MAGGI® Chicken Less Salt Bouillon, dissolved in 500ml boiling water
2 cloves garlic
2 tablespoons light soy sauce
2 tablespoons sugar
1 tablespoon corn oil
50 g lime juice, or juice of 2 limes
for the sweet potato ragout:
1 tablespoon canola oil
800 g potato, peeled and cut into 1cm cubes
800 g sweet potato, peeled and cut into 1cm cubes
2 tablespoons brown sugar
1 cube MAGGI® Chicken Less Salt Bouillon
1 spring onion, shredded
pinch of coriander leaves
250 g broccoli
20 shallots, or baby onions, grilled
Clean and split the beef tenderloin into 4 long fillets. Mix all the marination ingredients in the blender then marinate the beef for 2 hours.
Cut the onion into slices, then sauté with canola oil, potato and sugar, with the MAGGI Less Salt Chicken Stock. After the right doneness, mix with spring onion and coriander.
Grill the meat in an oven tray for 15 minutes. Take out the meat and deglaze the tray with red vinegar. Add the chicken stock, boil to reduce by third; melt the cornflour in 2 tablespoons of cold water and add to the sauce while boiling to thicken. Strain and keep aside.
Spoon the potato ragout in the center of the plate, slice the meat into a half moon shape and arrange it on top.
Garnish with steamed broccoli and grilled whole shallots and sauce dripping around.