Beef Tenderloin Tips, Braised with Potatoes, Parsnips, Onion, Tomatoes in a Sweet Soy & Spicy Garlic Black Bean Sauce

Chef/owner Binh Phu at Hannah served us one of his signature dishes called spicy beef burgundy. It uses Asian flavors and is a nice balance of sweet, spicy, and rich beef flavor. The Asian ingredients may be a little tricky to find on the Cape but we called Roche Brothers, The Brown Jug, and Ring brothers who all said they would order the items with a one or two day notice. Binh has even offered to give out small amounts of things like the fermented black beans if people want to stop by the restaurant.
November 15, 2005

Ingredients

  • 1/4 cup of olive oil
  • 2 lbs of beef tenderloin (use end cuts if you can find them) cut into 1-1/2″ cubes
  • 1 750-ml bottle of Burgundy Wine, setting aside 1/4 cup
  • 1 cup onions, diced
  • 1 tsp garlic, chopped
  • 1 oz volume Vietnamese Fish Sauce
  • 1/2 cup sweet soy sauce (or regular soy sauce mixed with 1/4 cup of sugar)
  • 1 oz Chinese fermented black beans
  • 1 oz Sriracha chili garlic sauce
  • 1/2 cup carrots, diced
  • 1/2 cup parsnips, diced
  • 1/2 cup tomatoes, diced (or hand crush canned tomatoes)
  • 1/2 cup potatoes, diced
  • 1/2 cup button mushrooms, cut in half
  • 1 oz volume of cornstarch

Instructions

Position oven racks so pot will fit and pre-heat oven to 350 degrees

Using an oven-safe, heavy-bottom (minimum 4-quart) pot, heat olive oil on medium high until it shimmers. Cook steak cubes until nicely browned. Don’t overcrowd pan; work in batches if needed. Pour in bottle of wine, reserving 1/4 cup.

Deglaze pan by scraping up the tasty brown bits Add onions, garlic, Vietnamese Fish Sauce, sweet soy sauce, fermented black beans, and Sriracha Sauce. Bring to a slow simmer and cook for 10 minutes. Add carrots, parsnips, tomatoes, potatoes and mushrooms and return to a simmer. Cover with foil or lid and finish in the oven for 25 minutes. Remove pot from oven and set on stovetop with burner off-put a potholder next to it to remind you it is hot! Mix cornstarch and reserved wine into a slurry, and add mixture to pot. Turn heat on medium high and stir about 2 minutes until stew has returned to a simmer and slightly thickened.

Serve in bowls with rice and garnish with chopped parsley

Wine Suggestion:

The bold and spicy flavors in this dish are a great match for an earthy and slightly spicy red. Best bets are a French Syrah/Grenache blend or an Australian Shiraz.

Example: Domaine Roger Perrin Chateauneuf du Pape (France) $30.99.

Recipe courtesy of Chef/Owner Binh Phu at Hannah

Ingredients

  • 1/4 cup of olive oil
  • 2 lbs of beef tenderloin (use end cuts if you can find them) cut into 1-1/2″ cubes
  • 1 750-ml bottle of Burgundy Wine, setting aside 1/4 cup
  • 1 cup onions, diced
  • 1 tsp garlic, chopped
  • 1 oz volume Vietnamese Fish Sauce
  • 1/2 cup sweet soy sauce (or regular soy sauce mixed with 1/4 cup of sugar)
  • 1 oz Chinese fermented black beans
  • 1 oz Sriracha chili garlic sauce
  • 1/2 cup carrots, diced
  • 1/2 cup parsnips, diced
  • 1/2 cup tomatoes, diced (or hand crush canned tomatoes)
  • 1/2 cup potatoes, diced
  • 1/2 cup button mushrooms, cut in half
  • 1 oz volume of cornstarch
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