This comforting dish get's a make-over as Chem Him Uy de Baron cookes it with a twist.... a little change never hurt anyone, don't you think?
Recipe and Styling: Chef Him Uy de Baron
Photography By: Kirt Uy de Baron
500 grms Kitayama Tenderloin, get 1 slab
1 tbs Fresh Rosemary chopped
Sea Salt ad Cracked Black Pepper
For the Infused Oil:
¼ cup Olive Oil
½ tsp Smoked Paprika
4 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
Sea Salt and Cracked Black Pepper
Make the infused oil by placing everything in a heavy bottomed sauce pan and bring to a very slow simmer.
Let simmer for 30 to 40 mins mixing to avoid burning the oil.
In another pan add 2 tbs of the olive oil from the infusion. Bring to high temperature and sear the Tenderloin on all sides for at least 1 min per side.
Let the Tenderloin rest for 2 minutes. Slice the beef into cubes.
In the same pan, pour the infused oil and let it simmer. Add the beef in the oil and let simmer (low heat) for 5 minutes. Serve immediately.