Spice-rubbed tenderloin steaks

Name: Spice-rubbed tenderloin steaks
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: Makes 4 servings
Cuisine: Vietnamese
Ingredients: 8 ounces medium rice noodles (rice stick); 8 ounces medium rice noodles (rice stick); 3 tablespoons canned unsweetened coconut milk; 4 tenderloin steaks (each about 6 ounces); 8 ounces snow peas or green beans, trimmed; 8 ounces snow peas or green beans, trimmed; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 small chiles, stemmed and seeded; 2 shallots, peeled and chopped; 1 stalk lemongrass; 2 tablespoons nam pla (Thai fish sauce); 2 tablespoons nam pla (Thai fish sauce); 2 cloves garlic, peeled and chopped; ½ cup packed cilantro (stems and all), chopped, plus minced cilantro for garnish; 1 tablespoon neutral oil, such as canola or grapeseed; 1 tablespoon neutral oil, such as canola or grapeseed; 1 tablespoon neutral oil, such as canola or grapeseed; 3 tablespoons butter; ¼ cup Jus Rôti, One-Hour Chicken Stock, or other stock; ¼ cup Jus Rôti, One-Hour Chicken Stock, or other stock

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
1 hr 15

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is a one-dish meal, reminiscent of Vietnamese pho—the hearty soup staple—but considerably more elegant. Be sure to cook the steak over slightly lower heat than in the other recipes so as not to burn the marinade.

Ingredients

1 stalk lemongrass
2 small chiles, stemmed and seeded
2 shallots, peeled and choppe

Asia
Vietnam
Main course
Southeast Asia

Method

Trim both ends of the lemongrass and remove the outer sheaths in layers until you get to the tender inner core. Finely mince. Combine the lemongrass, chiles, shallots, garlic, and chopped cilantro in a blender with the nam pla and coconut milk and blend until smooth. Marinate the steaks in this mixture for an hour, more or less.
Soak the noodles in warm water t