Ingredients
2 green onions, thinly sliced
3 tbsp mirin
2 tbsp soy sauce
1 tbsp fresh ginger, finely chopped
1 tbsp lemongrass, or 1 tsp lemon zest, finely chopped
1 tsp sambal oelek
1 beef tenderloin, (about 11 oz)
2 tbsp olive oil
3 tbsp mayonnaise
mache lettuce, or mesclun lettuce
Preparation
In a glass bowl or in a sealable plastic bag, combine all of the ingredients. Set aside.
In a skillet over high heat, brown the beef on all sides in the oil without overcooking the meat. Let cool for a few minutes. Place the tenderloin in the marinade and coat thoroughly.
Cover the bowl or seal the bag and refrigerate for at least 4 hours or overnight.
Remove the meat from the marinade and strain the marinade through a sieve.
In a small bowl, combine the mayonnaise with 2 tablespoons of the strained marinade.
Thinly slice the meat against the grain and divide among plates. Serve with the lettuce and drizzle with the mayonnaise.
