Beef Tenderloin Bites with Spicy Chile Jelly

Beef Tenderloin Bites with Chile Jam

I got flack from my brother-in-law the cattleman for my Meatless Monday post on Facebook that I was making a meatless spinach lasagna for dinner.  In honor of him and his cattle at Golden Oaks Beef, I present the recipe for Beef Tenderloin Bites with Spicy Chile Jelly.

I prepared this entree for a personal chef client this week.  Cubed beef tenderloin is marinated in spicy Asian chili and soy sauces then quickly cooked and tossed with red pepper jelly.  The dish contains the flavor combination of spicy, sweet and salty which is definitely a tasty one. 

With the short marinating time and less than 5 minutes to cook, dinner will be ready in no time at all.  Add a side of rice combined with steamed carrots and peas and it is time to eat.

Enjoy!

Beef Tenderloin Bites with Spicy Pepper Jelly

adapted from this recipe.  Included in this dish are a couple items that you probably do not keep in your pantry but, they are widely available in the specialty food aisle of most grocery stores.  Links are included to the brands that I used in making this dish.

serves 4

3 tablespoons chili garlic sauce
2 tablespoons soy sauce or tamari
2 teaspoons cornstarch
2 tablespoons peanut oil, divided
1 1/2 lbs beef tenderloin, cut in 1-inch cubes (can substitute sirloin or strip steak also)
3 tablespoons spicy red pepper jelly
4 cups cooked rice, kept warm
3 scallions, thinly sliced

Combine chili garlic sauce, soy sauce, cornstarch, and 1 tablespoon of the oil in a resealable bag and mix until thoroughly combined. Add cubed meat and toss to coat. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.

When ready to cook, heat 1 tablespoon of the remaining oil in a large nonstick frying pan or wok over medium-high heat. When oil shimmers, add the meat and cook until brown and caramelized on all sides, about 3 minutes for medium rare.  Add the pepper jelly and toss to coat.  Remove from pan and serve over rice and sprinkled with the scallions.

Note - this is a favorite recipe of my personal chef clients.  The dish can be made in advance and reheated when ready to serve.  After preparing the dish, cool completely and package for the refrigerator.  I like to package my prepared meals in these Pyrex dishesthat come with lids.  When ready to serve, remove lid and cover with paper towel to prevent splatters in your microwave.  Heat at 70% power for 30 second intervals, stirring to distribute the heat, until the meat is just heated through.  You want to only reheat the meal, not cook it so using the 70% power is important.  Remove from microwave and stir and serve.

Thanks to my personal chef friend Sandy Hall  for suggesting the recipe.