Thai-Style Seared Filet

Thai-Style Seared Filet

Makes 24 portions

Tenderloin might just be the ultimate canvas for center-of-the-plate creativity. Its luxurious flavor and texture pair perfectly with savory, sweet, tangy and spicy accents. And that means you can take it anywhere from black-tie traditional to new – Thai cool — like, say, marinating it with chili and lime and pan-roasting it on a bed of lemongrass. Want to turn your ever-reliable tenderloin into an even bigger earner? Thai it. They’ll like it.

Recipe and photo courtesy of The Beef Checkoff


Thai-marinated Filet:

2 cupsFish sauce (nam pla)
2 cupsLime juice, freshly squeezed
2 cupsPalm or brown sugar
1 ½ cupsLow sodium soy sauce
⅓ cupChili paste (sambal oelek)
16 eachLemon grass stalk, cut into 2-inch pieces
24 eachTenderloin Steak, Side Muscle Off, Defatted*
* Approx 12 lbs.

Thai Noodle Salad:

24 eachLime wedges
1 ½ lb.Thin rice noodles (maifun), uncooked
3 cupsReserved marinade
6 cupsRed onion, julienned
6 cupsCucumber, peeled, seeded and thinly sliced
½ cupGrapeseed oil
48 eachLemon grass stalks, cut in half
1 ½ cupsThai basil leaves, torn
1 ½ cupsFresh mint leaves, torn
48 eachLime wedges


Thai-marinated Filet:

Whisk together all ingredients except lemongrass and steaks. Place steaks in nonreactive container; add lemongrass and half the marinade, turning steaks in marinade to coat. Refrigerate steaks 4 hours; reserve remaining marinade.

Yield: 24 steaks and 3 cups reserved marinade

Thai Noodle Salad:

In large stockpot, bring water and lime wedges to a boil; add noodles. Simmer 3-4 minutes or until tender; drain and rinse with cold water. Discard lime wedges; toss noodles with reserved marinade, onion, cucumber and tomatoes.

Yield: 24 cups

Per order:

Heat 1 teaspoon oil in saute pan until hot. Add 1 Thai-marinated Filet and sear on both sides. Place 4 pieces lemongrass in a layer in an ovenproof pan; place steak on top. Roast in 400°F oven to medium rare or desired doneness. Toss 1 cup Thai Noodle Salad with 1 tablespoon basil and 1 tablespoon mint. Mound salad on plate; place steak on top and garnish with roasted lemongrass and 2 lime wedges.

Nutrition information per serving:

570 calories; 18 g fat(6 g saturated fat; 6 g monounsaturated fat); 138 mg cholesterol; 2017 mg sodium; 49 g carbohydrate; 2.1 g fiber; 52 g protein; 15.0 mg niacin; 1.2 mg vitamin B6; 2.8 mg vitamin B12; 5.4 mg iron; 60.3 mg selenium; 9.4 mg zinc; 221.5 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.