Tamarind Beef
"I made up this dish to have one thing on my menu that wasn't spicy," says Chris Yeo. He marinates cubes of beef tenderloin in a sesame-oil mixture so it's even more tender, then adds flavor to the mild beef by searing the pieces in shallot-infused oil. The crispy shallots fried beforehand in the oil make a terrific garnish for the beef.Plus: F&W's Beef Cooking Guide Plus: More Fast Asian Recipes
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Recipe Summary
Ingredients
Directions
Make Ahead
The tamarind sauce can be refrigerated for up to 2 days.
Notes
Tamarind concentrate is available at Asian markets and at specialty-food stores.
Serve With
Steamed brussels sprouts.
Suggested Pairing
Grenache, one of the most widely planted red-grape varietals in the world, typically has a juicy cherry-raspberry character that pairs well with tangy flavors like tamarind sauce. Good Grenache is available from nearly every warm-climate wine region.