Beef tenderloin marinated in molasses with baked sweet potato puree

Today is Finnish Independence Day. In spite of being an expat, it is somewhat natural for me to celebrate 6th of December anyway, as it is a St. Nicholas day in Poland. As much as I would prefer to enjoy the Polish festivity (oh don’t blame me, we get presents on that day), it’s always uplifting to take part in independence merriment. This year, the national celebrations took place in the city of Kuopio and you can have a look at several photos from the army parade in my previous post.  We’ve also decided to have some fun at home with a bit more fancy dinner and so here it is – a succulent beef tenderloin marinated in molasses and ginger and served on baked sweet potato mash. YUM!!!

INGREDIENTS*

beef tenderloin
170 ml molasses
2 tbsp balsamic vinegar
5cm piece of ginger, grated
1 tsp chili flakes
3-4 garlic cloves, grated
2-3 tbsp finely chopped fresh thyme
2-3 tbsp pepper

1. Mix everything well and marinade for 24h. Turn the meat around occasionally.
2. Heat the pan and seal the fillet all over until brown.
3. Place in the oven preheated to 125C and roast till inner temperature of the meat will reach 56C (for medium) or till your liking.
4. Wrap the meat tightly in aluminium foil and let it rest for 15min before you serve.

* The recipe for beef tenderloin comes from the book STEAK by Paul Gayler

INGREDIENTS

1,5kg sweet potatoes
1,5 tbsp of runny honey or golden sirup
1,5 tsp cinnamon
1/2-3/4 tsp ginger
1/2-3/4 tsp cardamom
1 egg
heaped tbsp butter

butter
bread crumbles – preferably from rye bread

1. Pierce the potatoes with a fork, grease with butter or olive oil, bake in 200C till soft and peal the skin.
2. Blend the sweet potatoes, spices, egg and butter.
3. Transfer the mixture to greased oven-proof dish. Sprinkle generously with bread crumbles and put thin slices of butter on top.
4. Bake for 30min in 180C.

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Pork tenderloin, Chinese way

Yup, it’s nearly Valentines Day. The net is totally flooded with luscious treats for your loved ones. And so I bet you were expecting some super cool chocolaty post here as well. Hmm …. what can I say…. Blame Mr No Onion Please. I’ve asked him what should I blog about and the answer was PORK. So long yummy cookie post (I’ll get to it a bit later). Ok, I admit, the pork tenderloin is really good as well, and it’s a most recent love of my second half. I’ve done it several times and he never seems to have enough of it. Anyway, 14th of February happens to be as well the beginning of new Chinese year. So fortunately I’m not blogging totally out of the blue.

I’ve got the recipe from a small booklet advertising Ching’s new cookbook – “Chinese in minutes”. I’ve never been out of Europe, not to say China, so I have absolutely no clue how the real Chinese dishes taste like. Of course we have several takeaways here, but well…. I don’t trust those enough to say that they offer genuine Chinese cuisine. So I admit – I have no idea how authentic Chinese dish it really is but it’s darn good and definitely worth trying.

Griddled honey yellow bean  pork:

– pork tenderloin filee

Marinade:

– 3 garlic cloves finely chopped

– finger-long piece of ginger, grated

– 2 tbsp yellow bean sauce

– 1 chilli finely chopped

– 2 tbsp runny honey

– 2 tbsp dark soya sauce

– 2 tbsp rice wine

– 2 tbsp sesame oil

– 1 tsp dark muscovado sugar

1. Marinade the tenderloin for around half an hour. Heat the oven to 200C.

2. Fry the loin till it’s browned from each side, keep the marinade.

3. Put the thermometer to the meat, insert to the oven and bake till it shows 67C

4. Meanwhile pour the reserved marinade into the pot and bring to the boil, then leave on the side.

5. Take the meat out of the oven, let it rest for several minutes before you slice it. Serve with rice and some greens ( I had pak choi).

ENJOY