- 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
Thai Marinated Beef with Sweet Potato Ragout
INGREDIENTS
Thai Marinated Beef with Sweet Potato Ragout with
Thai Marinated Beef with Sweet Potato Ragout with 
- 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
NUTRITIONAL INFORMATION
Thai Marinated Beef with Sweet Potato Ragout with
Thai Marinated Beef with Sweet Potato Ragout with
- Energy 593 (Kcal)
- Protein 51 (g)
- Carbohydrate 57 (g)
- Total Fat 18 (g)
HOW TO PREPARE
Thai Marinated Beef with Sweet Potato Ragout with
Thai Marinated Beef with Sweet Potato Ragout with
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 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.
REVIEWS
Thai Marinated Beef with Sweet Potato Ragout with
