Instructions
Prick into the centre of the fillet cubes with the tip of a thin knife then thread the cubes equally onto the lemongrass or skewers. Place into a dish and brush with sesame oil and soy sauce. Leave to marinade for up to one hour in the fridge.
Allow the meat to come to room temperature. Heat up a large frying pan. Add oil and cook the fillet skewers on one side for 2-3 minutes turn and cook for a further 2-3 minutes without touching. Remove the skewers from the pan and leave to rest covered with foil in a warm place. Deglaze the used pan with red wine and over a high heat reduce by half. Dissolve the corn flour in the stock and add to the pan. Bring to the boil and reduce until the sauce reaches a smooth consistency. Add tarragon and arrange the fillet skewers on preheated plates.
Serve with boiled basmati rice and braised baby corn.
Allow the meat to come to room temperature. Heat up a large frying pan. Add oil and cook the fillet skewers on one side for 2-3 minutes turn and cook for a further 2-3 minutes without touching. Remove the skewers from the pan and leave to rest covered with foil in a warm place. Deglaze the used pan with red wine and over a high heat reduce by half. Dissolve the corn flour in the stock and add to the pan. Bring to the boil and reduce until the sauce reaches a smooth consistency. Add tarragon and arrange the fillet skewers on preheated plates.
Serve with boiled basmati rice and braised baby corn.
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