Japanese-Style Beef with Fried Leek Straws
Japanese-style beef tenderloin simmered in a reduced red wine sauce enriched with Kikkoman soy sauce and cream, served with crispy potato-starch-coated fried leek straws.
⏱️ Prep: 30 min
Ingredients
| 60 g | leek | |
| 5 g | potato starch | |
| — | oil, for frying | |
| 600 g | beef tenderloin | |
| — | salt | |
| — | black pepper | |
| 750 ml | red wine | |
| 1-2 tbsp | 15–30 ml | sugar |
| 10 tbsp | 150 ml | Kikkoman natural soy sauce |
| 100 g | cream |
Instructions
- Cut the leek into straws, coat them in the potato starch and deep-fry in hot oil (or a deep fryer heated to 150 C).
- Cut the beef tenderloin into 2.5-3 cm pieces and season with salt and pepper.
- In another pan, heat oil and briefly sear the meat, not quite to doneness. Then wrap it in foil.
- Blot the excess fat from the pan with a napkin, pour in the wine, add the sugar and simmer until the wine is reduced to 1/3 of its original volume.
- Pour in the Kikkoman soy sauce and bring back to a boil. Add the cream.
- Return the meat to the sauce, stir, and cook until done.
- Serve a portion with the fried leek.