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Saturday, May 2, 2009

My Sweet Tenderloin

Featured Aphrodisiacs:
Oyster, Carrots

Start off the evening with a cool Cexy Ceasar...


3 cubes of ice
1 part vodka
1 cocktail glass of Reg Clamato Mix
3-4 drops of Worcestershire Sauce
1-2 drops of hot sauce (Frank's Red Hot is recommended)
Squeeze in some fresh lime
Sprinkle with Ceasar Rim
Garnish with Celery or green olives

Serve up a light tasty side salad

Crisp Lettuce
cubed tomatoes
diced cucumbers
julienne carrots
wine vingarette
sprinkle with herbs

My Sweet Tenderloin

1 teaspoon extra virgin olive oil
1 teaspoon oyster sauce
1/2 teaspoon cornstarch
3/4 pound beef tenderloin, cut into 1/4 inch strips
1 teaspoon water
1 teaspoon cornstarch
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon black pepper
1 tablespoon extra virgin olive oil
1/2 onion, thinly sliced

DIRECTIONS

1. Stir together 1 teaspoon e.v.o oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the fridge for approx. 45 minutes. Remove from the fridge 10 minutes before cooking.
2. Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon e.v.o oil in a large skillet over high heat. Stir in onion, and brown the edges. Add the tenderloin strips, and continue cooking and stirring until the beef is just slightly pink, for about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened.
I like to serve it with baked mushrooms and a small scoop of creamy, buttery mashed potatoes sprinkled with chives. Serve your lovely dinner guest with a glass of Shiraz with dinner. Enjoy!

STAY TUNED FOR THE NEXT SEXIPE...BREAST N THIGHS...OH MY!