Texas whiskey marinated Wagyu beef tenderloin

TX WHISKEY MARINATED WAGYU BEEF TENDERLOIN

Ingredients:

½ cup        TX Whiskey
½ cup        Brown Sugar, packed
6 TBSP    Soy Sauce
½ cup         Cilantro, stems removed, chiffonade
¼ cup         Lemon Juice
½ TBSP    Worcestershire Sauce
1 cup         Tap Water, cold
3 each        Thyme Sprigs, leaves removed, some stems okay 

1 pound    Wagyu Beef Tenderloin, trimmed

Procedure: 

1)    In a large stainless steel mixing bowl, combine ingredients, whisk, and pour over tenderloin in a separate dish.  Cover, and refrigerate for 6 hours to marinate.
MAKING THE DISH

Ingredients:
 
5 oz.            Beef Tenderloin, marinated (see recipe), sliced ½” thick
3 dashes         Kosher Salt
6 turns            Fresh Ground Pepper, from a peppermill

1 cup            Cooked Grains (Quinoa, Kamut, Smelt, Millet, Sorghum) – any or all
¼ cup            Kale, sliced thin, no stems
2 dashes         Kosher Salt
4 turns            Fresh Ground Pepper, from a peppermill
¼ cup            Local Feta Cheese
¼ cup            Local Blueberries
2 TBSP        Local Pecans, chopped 
1 tsp            Fresh Thyme, chopped, no stems
1 tsp            Fresh Rosemary, chopped, no stems
2 tsp            Fresh Parsley, chopped, no stems
2 oz.            Local Texas Citrus Vinaigrette (see recipe)

Procedure:

1)    Remove beef from marinade, cut into 3 portions (above is for 1 portion).  Take a 5 oz. portion and season on all sides and place on a hot grill.  Grill to desired temperature.
2)    Place the remaining ingredients in a stainless steel mixing bowl and toss.
3)    Transfer to a serving bowl.
4)    Remove steak from the grill, allow to rest for 2 minutes, slice, and place directly on top of the grain salad.
5)    Serve and enjoy!

 

LOCAL TEXAS CITRUS VINAIGRETTE

Ingredients:

¼  cup            Texas Ruby Red Grapefruit Juice
1 TBSP        Lime Juice
½ cup             Rice Wine Vinegar
½ cup            Orange Juice
½ cup            Light Agave Nectar
¼ cup                     Creole Mustard
1 TBSP        Kosher Salt
1 TBSP        Black Pepper 
¼ cup            Red Onion, ¼” dice
2 TBSP        Chopped Garlic

½ cup                    Local Olive Oil
1 ½ cups        Cottonseed oil


Procedure:

1.    Combine first group of ingredients in a blender.
2.    Blend on high for a minute.
3.    With blender running, slowly add in the oil to emulsify.
4.    Once all the oil has been added and the vinaigrette is emulsified, transfer to another container.
5.    Refrigerate until needed.

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