219443 KC Steak gourmet guide - QVC.com

PETIT TENDERLOIN TOURNEDOS
honey teriyaki marinated beef
satay with hoisin butter sauce
Serves 4
1 lb. Honey Teriyaki Marinated Petit
Tenderloin Tournedos
24 (6-inch) wooden skewers
sauce:
2 garlic cloves
4 tbsp. unsalted butter, divided
1 tsp. fresh ginger, peeled & minced
1 green onion, finely chopped
1 cup chicken stock
1/4 cup soy sauce
1 tsp. honey
2 tbsp. hoisin sauce
1 tsp. red chili flakes
Soak skewers in water for 30 minutes.
Drain, pat dry. Thread tournedos onto
each wooden skewer. Cover with plastic
wrap and refrigerate until needed.
To make the sauce, bring a small pan of
water to a boil. Add garlic cloves and
blanch them in the boiling water for 30
seconds to a minute. Drain the cloves,
pat them dry and chop finely. In a small
skillet, melt 2 tbsp. of butter over
medium-high heat. Add the garlic, ginger
and green onion and sauté just until they
begin to soften and smell fragrant, about
2 minutes. Add chicken stock, soy sauce,
honey, hoisin sauce and chili flakes and
bring to a boil. Cook for 1 to 2 minutes.
Pour the sauce through a strainer into a
clean pan and, over medium heat, whisk
in the remaining 2 tablespoons of butter, a
little bit at a time. Set aside and keep warm.
Preheat outdoor grill. Grill the skewers
until cooked through and nicely browned,
about 2 minutes per side (1 minute if you
want the meat rare). Transfer to a platter,
pour on the sauce, and serve; or serve
with the sauce on the side for dipping.
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