This Valentine’s Day impress your Valentine at home with this easy Thai-inspired dish that takes less than 30 minutes to prepare and is so authentic tasting you’ll feel like a true Thai chef.
Many Chefs in Thailand love to cook with Australian beef because of its rich flavour and juicy tenderness, plus they know that the pristine farming environments in Australia ensure natural quality in every cut.
To make your Valentine’s Day celebration so much more special, head to your supermarket and look for the True Aussie Beef sticker, or ask the people at the meat section, and buy some succulent Australian Wagyu Tenderloin so as you can cook this unforgettable dish – Australian Wagyu Tenderloin with Holy Basil Fried Rice and Crispy Shallots. Love will surely be in the air, and so will the irresistible aromas of this flavourful meal.
Australian Wagyu Tenderloin with Holy Basil Fried Rice and Crispy Shallots brings together traditional Thai aromatic basil fried rice and pairs it with a cut of juicy Australian Wagyu Tenderloin Beef that has been seared to perfection. This recipe allows you to adjust the spice level according to your preferred taste and it’s so easy to follow, with step-by-step instructions that are not difficult or too time-consuming.
But before you start cooking, here is some advice gathered from Australian beef experts and top chefs to help ensure you get the best out of your cut of beef and cook a perfect dish.
“Beef Tenderloin” – Comes from a long, narrow, and lean muscle located within the loin. This is the most tender cut of beef and the most pricey, but it’s great value for money, so it’s best to know how to select your beef and how to prepare it and then cook it. By following these simple rules you’ll get value out of every mouthful.
Beef origin determines its flavour
Any top chef will tell you that they must know where their beef comes from as it plays a significant role in the taste and quality of the beef. Cows that have been raised with respect and care and grazed in natural environments produce a much higher standard of beef. Australia is renowned worldwide for providing some of the best farming conditions possible, where animals roam freely, live a less stressful life, and Australian farmers raise their stock in pristine environments and feed them only the best grass and grain.
Round shape is perfect for cooking
To get the absolute best consistency, ensure you get a round cut of tenderloin, any odd shapes in a cut will result in uneven cooking. Thinner pieces will overcook, and thicker pieces will be too rare. Approximately 4 to 5 cms in thickness is a good guide to follow. If in doubt, ask at the meat counter at your supermarket or butcher.
Medium-rare is best
Tenderloin is the leanest and most tender cut, but the lack of fat means that overcooking it will result in dry, tough meat, so to get the absolute best flavour and taste it is best served medium-rare. For best results, use a thermometer to make sure it doesn’t get cooked past 60°C in the centre.
Rest your beef
You’ve cooked your beef and now it’s time to let the meat rest. Resting allows the natural meat juices redistribute through the muscle, relaxing the meat fibres so you can savour delicious tender and juicy beef.
How to rest beef
- Remove beef from heat
- Place on a warm plate or serving platter
- Cover loosely with foil (too tight and you’ll make the hot meat sweat and lose valuable moisture)
How long should beef rest?
Many chefs follow the rule of thumb of 1 minute resting time for every 100 g of meat. Resting time depends on the size of your cut. For this dish, rest the beef for 3–5 minutes before serving.
INGREDIENTS
- 300g Wagyu Tenderloin Beef
- 100g Shallots
- 400g Cooked rice (room temperature)
- 10g Garlic
- 10g Coriander root
- 10g White peppercorn
- 100g Holy basil leaves
- 50g Dried chili
- 50g Sweet corn (optional)
- 1 tbsp Fish sauce
- 1 tsp Salt
- 1 Egg
- Cooking oil
COOKING STEP METHOD
Fried Rice and Fried Egg
- Pound garlic, coriander roots and white peppercorn to a paste.
- Heat oil in a wok to medium heat and add the pounded paste and dried chili, stir-fry until a delightful aroma arises then add the rice, flavor with fish sauce and stir-fry for 2 minutes.
- After stir-frying for 2 minutes, add the corn and holy basil then stir-fry for another 1 minute then remove from wok.
- Heat more oil and crack in an egg, fry until the bottom side is golden and the edges look crispy. Than adjust the chili peppers to your particular taste.
Wagyu Tenderloin Steak
- Pre-heat pan to medium heat.
- Lightly rub salt on the tenderloin
- Pan sear the steak for 2-4 minutes on each side. Depending on the thickness of your cut.
- Rest for at least 3-5 minutes before cutting.
Crispy Shallots
- Thinly slice the shallots and lay them out to dry for at least 15 minutes.
- Deep fry on low heat, lightly stirring continuously.
- Remove from oil before golden brown and rest on paper towel.
Now, all you have to do is serve it up to the one you love and enjoy a romantic and delicious Valentine’s Day meal together at home, and with Australian Wagyu Tenderloin on your plates a tender kiss would definitely be appropriate.
For more information about True Aussie Beef please go to https://www.trueaussie.co.th/ and Facebook True Aussie Beef & Lamb Thailand
