Sous Vide Vietnamese Beef Tenderloin with Cucumber, Tomato, Radish Salad

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One of my favorite things about eating mostly raw is how fine meat tastes when I eat it. 😄

The trick with this was to sous vide the meat in it’s marinade. It basically falls apart in your mouth. If you don’t have a sous vide, don’t despair!! This can also be delicious using more traditional cooking methods. Because, you definitely want to eat this.

Ingredients:

  • ½ cup fish sauce
  • 1 tablespoon packed lime zest
  • cup fresh lime juice (from about 3 limes)
  • 2 tablespoons dark brown sugar
  • 2 garlic cloves, grated or minced
  • 1 large jalapeño, minced
  • 1 beef tenderloin, about 1 1/2 pounds
  • 1 small seedless English cucumber, thinly sliced
  • 1 large bunch of radishes, thinly sliced
  • 1 cup cherry tomatoes
  • 4 scallions, thinly sliced

Preparation:

  1. Set your sous vide to 167 degrees F
  2. Combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño in a bowl.
  3. Truss your tenderloin with butcher’s twine in 3 spots – it will make it easier to handle.
  4. Coat the bottom of a heavy skillet with oil, and heat. Once hot, add the tenderloin and sear the exterior, turning so it sears all over (just a quick exterior sear).
  5. Pour 1/2 of the marinade over the tenderloin, transfer to an airtight bag, and place in the sous vide for 3 hours. **ALTERNATIVELY ** roast the tenderloin in a pre-heated oven for 10 minutes, then reduce temperature to 425 and cook for another 25 – 30 minutes, or until a meat thermometer reads 130.
  6. Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
  7. Remove meat from sous vide and give it a final searing in a skillet.
  8. Thinly slice and serve with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

 

 

Mark Bittman’s Asian Cucumber Soup

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This recipe is fantastic. I happened to have some really good ingredients for it, which helps, since this is basically a simple, easy recipe for a hot summer day. You can pretty much always trust Mark Bittman to keep it simple, classy and delicious. Get it on the NY Times here.

Ingredients:

  • 2 medium cucumbers
  • 3 tablespoons soy sauce
  • 2 tablespoons rice-wine orwhite-wine vinegar
  • 1 small chili, stemmed, seededand minced, or 1/4 teaspoon cayenne,or to taste
  • 2 teaspoons sugar
  • 3 cups chicken stock, chilled
  • ½ cup minced scallions, both white and green parts
  • 1 cup chopped watercress or arugula (optional)
  • 1 cup roughly chopped cilantro, mint, Thai basil or a combination.

Preparation:

  1. Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
  2. Add stock, scallions, watercress or arugula if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.

Et voila! You’re done!! Want to make it veggie? Use vegetable stock! Want to make it vegan? Use shoyu or aminos, agave or honey and 3 cups vegan chik’n stock, chilled (Edward & Sons Not-Chick’n Bouillon) Is that stuff raw? I don’t know. But dang this is yum.