- 3/4 cup plus 1 tablespoon grapeseed oil
- 4 large garlic cloves, very thinly sliced
- Four 7-ounce beef tenderloin steaks, cut 1 3/4 inches thick
- 2 medium shallots, thinly sliced
- 6 fresh kaffir lime leaves, chopped
- 8 thin strips of orange zest
- 1/4 cup plus 2 tablespoons soy sauce
- 2 tablespoons Asian fish sauce
- 2 Thai chiles, bruised
- 10 thyme sprigs, bruised
- 1/4 cup rosemary leaves, bruised, plus 1 rosemary sprig
- Kosher salt
- Black Pepper
- 4 tablespoons unsalted butter
- 5 ounces baby kale
- 1/2 pound young mustard greens, stems discarded and leaves chopped
- White pepper
- Sour Cherry Mustard (see Note)
How to make this recipe
- In a small saucepan, heat 3/4 cup of grapeseed oil until shimmering. Add the garlic and cook over moderate heat, stirring, until golden and crisp, about 8 minutes. Using a slotted spoon, transfer the crispy garlic to paper towels to drain. Let the oil cool.
- Using a small paring knife, make 5 slits in each steak. Press 1 crispy garlic chip into each slit. In a large resealable plastic bag, mix the cooled garlic oil with the shallots, lime leaves, orange zest, soy sauce, fish sauce, chiles, 8 of the thyme sprigs and the rosemary leaves. Add the steaks, seal the bag and turn to coat. Marinate in the refrigerator for 4 to 8 hours, turning occasionally.
- Remove the steaks from the bag and scrape off the marinade. Season the steaks with salt and black pepper and let stand at room temperature for 30 minutes.
- Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter over moderately high heat. Add the kale and cook, tossing, until just wilted, about 1 minute. Remove from the heat and stir in the mustard greens until they just start to wilt. Season with salt and white pepper. Drain the greens in a colander and mound on the plates. Serve right away with the sour cherry mustard.
Make the Sour Cherry Mustard.
Spice-driven Chianti Classico.
Contributed By Jeremy Ford