1 1/2 cups mirin (sweet rice wine)
1 1/2 cups low-sodium soy sauce
1 cup premium Japanese sake
3/4 cup Hawaiian raw cane sugar or
dark brown sugar
8 ounces shiitake mushrooms, stems removed, caps julienned
4 large egg whites
1 bunch fresh basil, stems removed and discarded, leaves cut into thin ribbons
3 ounces dried papaya, cut into strips
11/2 to 2 pounds beef tenderloin
1/4 cup macadamia nut oil or peanut oil
How to make this recipe:
Preheat the oven to 350°F.
To prepare the sake glaze, place the mirin, soy sauce, sake, and sugar in a medium saucepan and stir to combine. Bring to a boil, then adjust the heat to maintain a slow boil. Cook, stirring occasionally, until reduced by half. Set aside, cover to keep warm.
In a medium bowl, combine the mushrooms, egg whites, basil, and papaya, and mix well.
Cut a long incision down the length of the beef tenderloin, butterflying it, then lay it out flat. Spread the mushroom stuffing mixture evenly over the meat, leaving a 1-inch border on all sides. Roll the tenderloin up and tie it with string.
Heat the oil in a large, ovenproof sauté pan over medium-high heat. When almost smoking, lay the tenderloin in the pan and cook, turning to brown evenly on all sides.
Transfer the pan to the oven and cook, basting frequently with the sake glaze, for 15 minutes. When the thermometer registers 125° to 130°F on meat thermometer, it is medium-rare. (Note that the temperature of the meat will rise another five degrees while it sits after cooking.) If you prefer your meat done further, you can cook it to 135° to 140°F. Set aside to rest for 5 minutes before carving into 1/2-inch-thick slices.
Notes: Stafford T. de Cambra, CEC, CCE, AAC, Senior Executive Chef,
S.S. Independence, American Hawaii Cruises
Serves 4
Rate this recipe:
