Ingredients
-
1
-
2
-
2
-
1/4
-
-
-
-
-
-
-
-
-
-
-
Directions
Rare Beef Vietnamese Style,The vampire in me love rare red meat. I barely cook my meat, but for the non-vampires, please use your meat thermometer to reach desired meat doneness. 130 degrees for rare, 140 or medium rare, if you like well done meat, I don’t think this dish is for you.,I nearly got out my Anne Rice vampire books for this one! lol! Instead, I went to our new favorite meat purveyor in South Portland and purchased some prime beef tenderloin (today’s prices at $19.99/pound). I skipped the roasted and pulverized rice this time, although my Magic Bullet will make short work of that when I try it! Also, instead of serving over rice, to low carb it, we served it atop shredded cabbage — one word — nice! This is our new favorite appetizer! This is so versatile; my DH brought out the wasabi sauce for a slice or two. Thanks, Nado2003! Made for Potluck Tag.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Select the Finest Piece of Beef Tenderloin. |
|
2
Done
|
Bring Beef to Room Temperature by Putting Covered Beef on the Counter For About 15-20 Minutes. |
|
3
Done
|
Prepare Ice Water Bath - Put Some Ice Cubes in Cold Water in a Bowl. |
|
4
Done
|
Heat Grill or Oven Broiler to High. |
|
5
Done
|
Sear the Outside of the Beef, All Around, Until Outside Is Light Brown. I Only Sear the Outside of My Beef Because I Like My Beef Moo.ing Rare. If You Like Your Meat More Cooked, Please Use the Meat Thermometer to Reach Desired Doneness: 130 Degrees For Rare, 140 For Medium Rare -- |
|
6
Done
|
Remove Meat and Dip in Ice Water For a Couple of Seconds to Stop Cooking. |
|
7
Done
|
Dry Meat With Paper Towel. |
|
8
Done
|
Wrap in Plastic Wrap and Refrigerate Until Ready to Serve. |
|
9
Done
|
Sharpen Your Knife, and Slice Beef Thinly. |
|
10
Done
|
Mix Grated Ginger and Fish Sauce to Make Sauce. |
|
11
Done
|
Sprinkle Roast Rice Powder Over Sliced Beef, Serve With Sauce For Dipping. Serve With White Rice. |
|
12
Done
|
to Roast Rice:. |
|
13
Done
|
Heat Heavy Skillet on Medium Heat. |
|
14
Done
|
Add Dry Grains of Rice and Reduce to Low Heat. Stirring Frequently to Roast Until Evenly Brown to Release Aroma. |
|
15
Done
|
Once Rice Is Medium Brown, Remove from Skillet and Grind in Blender or Food Processor Until a Fine Powder Is Achieved. in the Old Days, This Is Done With Mortar and Pestle. Thank Goodness For Technology. |
