Tigre qui pleure

Try this recipe at home, specially created by Elior chefs for B&I employees.

Ingredients for 10 persons
  • 1.5 kg of whole beef tenderloin
  • 50cl of water
  • 100g of chopped shallots
  • 80g of oyster sauce
  • 60g of soy sauce
  • 50g of lemongrass stems
  • 50g of chives/Chinese chives
  • 50g of mini green chilli peppers
  • 40g of fresh ginger
  • 40g of nuoc nam sauce
  • 20g of rice vinegar
  • 10g of white garlic
  • 10g of limes
  • 10g of coriander
  • A few mint leaves
  1. Wash the vegetables.
  2. Degrease the meat slightly and cut it in half lengthwise. Set to the side.
  3. Chop the coriander, mint, lemongrass, shallots and chives. Grate the ginger and garlic and chop the chilli peppers. Zest and squeeze the lime juice.
  4. Prepare the marinade by mixing the liquids (except the water), with the ginger, garlic and chilli peppers and half of the chopped herbs.
  5. Baste the meat. Wrap in film and refrigerate for at least 2 hours.
  6. Filter the marinade and put the ingredients to the side for the rest of the recipe.
  7.  Add the water to the marinade, then heat to 65°C (first simmer). Leave to cool. After cooling replace the filtered ingredients and add the rest of the chopped herbs.
  8. Heat a frying pan with a drizzle of oil then brown the meat for 3 minutes per side. Remove from heat and place in an oven dish.
  9. Roast at 170°C. 
  10. Cut the meat into thin slices. Arrange the meat and baste well with the sauce. Serve with Thai or basmati rice



23 April 2022

K-12 Superviser

I substituted venison. Delicious!
Brenda Diaz
23 April 2022

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