Black Bean Fillet

Fish with Black Bean Fillet is such a savory dish. A delightful choice for a casual company meal, this succulent roast is delicious and served with rice pilaf and braised bok choy. The narrow end of beef tenderloin is often labeled “fillet tail”: you may have to buy two pieces to equal the weight called for. This recipe contains the traditional method of making steamed fish with black bean sauce and a baked version to make your cooking even easier.

Ingredients

Serves: –+

Fermented black beans, softened of debris and rinsed ¼ Cup
About 1 3/4 pounds narrow end beef tenderloin, trimmed of fat
Garlic 2 Gloves
Oriental sesame oil 2 Tbsp
Ginger 2 Tbsp

Calories: 272 kcal

Proteins: 28 g

Fats: 16 g

Carbohydrates: 1 g

Method

30 minsPrint

Fold narrow end of beef under to make meat every thick. Tie snugly every 1 1/2 inches with cotton string.
In a blender or food processor, whirl beans, garlic, oil, and ginger until smooth. Rub this mixture over all sides of the beef.
Place beef on a rack in a 9- by 13-inch baking pan. Roast in a 450 F oven until the meat thermometer inserted in the thickest part registers 125 F for rare (about 20 minutes). Cut off and discard strings: then thinly slice beef across the grain.

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