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Seared Beef Tenderloin with Indian Korma Sauce

July 25, 2019

Today, we’re presenting another winning recipe from Aloun Farms’ 6th Annual Ewa Sweet Onion Culinary Competition.

The Farrington High School team of took third place with a seared beef tenderloin recipe topped with nutty Indian flavors. To learn more about the competition and see more winning recipes, click here.

Seared Beef Tenderloin with Indian Korma Sauce
Serves 4

For the Seared Beef Tenderloin:

20 oz. beef tenderloin
4 tsp. paprika
2 tsp. coriander
1 tsp. salt or to taste
Ground pepper to taste
8 Tbsp. salad oil
1 tsp. cayenne pepper
4 cloves garlic, minced
4 tsp. chopped Thai basil
4 tsp. chopped thyme
8 Tbsp. butter

For the Indian Korma Sauce:
4 Tbsp. oil
2 oz. diced onion
4 cloves garlic, crushed and minced
1/2 inch ginger, minced
1 tsp. paprika
1/4 Tbsp. garam masala
1/2 Tbsp. ground cumin
1 Tbsp. ground coriander
2 Tbsp. turmeric
2 Tbsp. tomato paste
1/2 cup beef stock     
12 oz. coconut milk

For the Pistachio Nut Relish:
3 oz. pistachio nuts, shelled and coarsely chopped
2 Tbsp. diced onion
2 cloves garlic, chopped
1/2 tsp. paprika
1/2 tsp. cumin
1 tsp. coriander
1 tsp. garam masala
1 tsp. ground turmeric

Make the Beef Tenderloin:
Place tenderloin in a bowl and mix with paprika, coriander, salt, pepper, salad oil, cayenne pepper, garlic, and basil. Let tenderloin marinate in spice mixture for at least 30 minutes.

Pan fry tenderloin for 7-8 minutes. About halfway through, add butter and thyme to the pan and baste steak until the done.  

Make the Indian Korma Sauce:
Saute onion until caramelized, then add garlic and ginger and sauté until aroma is released. Add all dry spices and tomato paste and cook over medium heat for about a until it reaches a paste consistency. Add a little oil, if necessary.

Add coconut milk and beef stock, bring to a boil and then let it simmer until it’s reduced by half or thick. Adjust consistency with water if needed. Let it cool and adjust seasoning with salt and pepper.

Make the Pistachio Nut Relish:
Roast the pistachios in the oven and set aside. Sweat the onions with 1 oz. oil then add the dry spices and sweat until aromas are released. Remove from heat, add roasted pistachios, mix well and add oil if necessary. Let cool and refrigerate before serving.

To serve:
For each serving cut 5 oz. of tenderloin on a bias. Fan out the pieces on the plate. Top them with Indian Korma Sauce and garnish with Pistachio Nut Relish.

Pictured here, from l to r: Kunoa’s Ethan West (judge), Sean Tabalba, Jeremy Shigekane (judge), Rycial Ignacio, and Rodney Villanueva (judge).

To learn more about the competition and see more winning recipes, click here.