Japanese salad
| Category: | Salads |
| Cooking Time: | 20 min |
| Portions: |
4
|
| Kitchen: | Japanese Cuisine |
| Cost Range: | Moderate |
Ingredients:
-
1 head Iceberg lettuce
-
500 gr Beef tenderloin
-
3 Shallots
-
50 gr Roasted pine nuts
-
3 tbsp Japanese soy sauce
-
6 tbsp Dry sherry or sake
-
1 tbsp Red wine vinegar
-
2 tbsp acacia honey
-
1 pinch Ginger powder
-
1 clove Garlic
Instructions:
- In a bowl, mix together the soy sauce, sherry, red wine vinegar, and honey to make a marinade.
- Add a pinch of ginger powder and the chopped garlic clove to the marinade.
- Place the beef in the marinade and make sure it is well coated on all sides.
- Cover the bowl and place it in the refrigerator to marinate overnight.
- Remove the meat from the marinade and place it in a buttered baking dish.
- Bake the beef tenderloin for 15 minutes in a preheated oven at 220 degrees Celsius.
- Baste the meat regularly with the remaining marinade while baking.
- Remove the baking dish from the oven and pour the juices into a separate bowl.
- Arrange the finely sliced iceberg lettuce on a serving platter.
- Cut the meat into thin slices and place them on top of the iceberg lettuce.
- Spoon the juices over the meat and sprinkle with chopped shallots and roasted pine nuts.
- Serve the salad immediately and enjoy the delicious flavors!
