Korean cuisine is renowned for its spicy fermented cabbage (kimchi) and beef dishes. Here, juicy beef tenderloin and creamy potatoes mixed with pungent kimchi use that inspiration for an East-meets-West entertaining meal that's as special as it is tasty. Serve with crisp stir-fried vegetables.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2013
- 2 tablespoons sodium-reduced soy sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 2 green onions chopped
- 4 beef tenderloin grilling steaks (about 170 g each)
- 1 teaspoon vegetable oil
- 565 g unpeeled yellow-fleshed potatoes cut in chunks
- 1/2 cup warm milk or 10% cream
- 3 tablespoons butter
- 1/2 cup kimchi drained and finely chopped
MethodIn shallow dish, stir together soy sauce, ginger, sugar, sesame oil and green onions. Add steaks, turning to coat; let stand for 15 minutes.
Kimchi Mash: Meanwhile, in saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and return to pot. Shaking pan, dry over low heat, about 1 minute. Rice or mash potatoes until smooth; mash in milk and butter. Stir in kimchi; keep warm.
Meanwhile, pat steaks dry, discarding remaining marinade. In nonstick skillet, heat oil over medium-high heat; cook steaks, turning once, until medium-rare, about 8 minutes. Serve with kimchi mash.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 764 mg
- Sugars 4 g
- Protein 39 g
- Calories 461.0
- Total fat 20 g
- Potassium 862 mg
- Cholesterol 111 mg
- Saturated fat 11 g
- Total carbohydrate 27 g
- Iron 39.0
- Folate 10.0
- Calcium 5.0
- Vitamin A 12.0
- Vitamin C 30.0