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Ingredients 25 items

  • 1400 g beef tenderloin
  • 2 tablespoons red vinegar
  • 1 teaspoon corn flour
  • For the marination:
  • 2 small Onions
  • 1 bunch Coriander leaves
  • 1 fresh ginger
  • 1 cube MAGGI Less Salt Chicken Stock dissolved in 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 Onion
  • 1 tablespoon Canola oil
  • 800 g Potato and peeled and cut into 1cm cubes
  • 800 g Sweet potato and peeled and cut into 1cm cubes
  • 2 tablespoons Brown sugar
  • 1 cube MAGGI Less Salt Chicken Stock
  • 1 Spring onion, shredded
  • 1 pinch Coriander leaves
  • For garnishing:
  • 250 g Broccoli
  • 20 shallots, or baby onions, grilled

How to prepare

  1. 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.
  2. 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.
  3. 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 a third; melt the cornflour in 2 tablespoons of cold water and add to the sauce while boiling to thicken. Strain and keep aside.
  4. Spoon the potato ragout in the center of the plate, slice the meat into a half-moon shape and arrange it on top.
  5. Garnish with steamed broccoli and grilled whole shallots and sauce dripping around.

Nutritional informations

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