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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Select the finest piece of beef tenderloin. | 2. Bring beef to room temperature by putting covered beef on the counter for about 15-20 minutes. | 3. Prepare ice water bath - put some ice cubes in cold water in a bowl. | 4. Heat grill or oven broiler to high. | 5. 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. Remove meat and dip in ice water for a couple of seconds to stop cooking. | 7. Dry meat with paper towel. | 8. Wrap in plastic wrap and refrigerate until ready to serve. | 9. Sharpen your knife, and slice beef thinly. | 10. Mix grated ginger and fish sauce to make sauce. | 11. Sprinkle roast rice powder over sliced beef, serve with sauce for dipping. Serve with white rice. | 12. To Roast rice:. | 13. Heat heavy skillet on medium heat. | 14. Add dry grains of rice and reduce to low heat. Stirring frequently to roast until evenly brown to release aroma. | 15. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	1			1119.7359	0.0	88.8989	82.3255
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
rice	1/4	cup	roasted	169.7375	35.2656	3.4873	1.48

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.