Chef Bernard’s Super Bowl Recipe (as seen in Live Fit Magazine show)
Javanese Beef Satay
Chile Peanut Dipping Sauce
Serves 6
Marinade
1 tablespoon grapeseed oil
1 teaspoon grated ginger
1 teaspoon crushed garlic
2 teaspoons brown sugar
1 Thai chili, seeds removed, sliced
1/2 teaspoon shrimp paste
1 lime, zested, juiced
1/2 cup coconut milk
1 pound trimmed center-cut filet mignon
6 bamboo skewers (soaked in water for 3 hours)
Add 1 tablespoon grapeseed oil to skillet over medium heat. Add ginger, garlic, brown sugar, chili, shrimp paste and lime juice. Cook 1 minute, stirring constantly. Whisk in coconut milk. Bring to simmer. Remove from heat. Refrigerate until chilled. Cut filet mignon into 6 equally sized cubes. Add to marinade. Toss to coat. Cover. Refrigerate 3 hours.
Chile Peanut Sauce
3 tablespoons peanut butter
1/4 cup rice vinegar
1 tablespoon honey
1/2 teaspoon freshly grated ginger
1 tablespoon lime juice
1/2 cup soy sauce
1/2 teaspoon sambal chile sauce
1 tablespoon chopped cilantro
1 tablespoon finely chopped green onions
2 tablespoons sesame oil
In mixing bowl whisk peanut butter, rice vinegar, and honey together until creamy. Add remaining ingredients. Whisk until smooth. Transfer to squeeze bottle.
Presentation
1 tablespoon grapeseed oil
1 tablespoon toasted sesame seeds
6 leaves cilantro
Transfer beef from marinade to paper towel-lined plate. Skewer each beef cube through bamboo. Add grapeseed oil to large skillet over medium high heat. Quickly sear beef on all sides, cooking to desired doneness. Spoon peanut sauce atop. Place remaining sauce in small dish. Transfer to serving platter. Sprinkle beef with sesame seeds. Garnish with cilantro. Place dish skewers beside dish. Serve hot.
Bon Appetit…Executive Chef Bernard Guillas
The Marine Room, La Jolla
www.chefbernard.com www.marineroom.com www.twochefsoneworld.com
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