|Source||Hawaiian Grown Executive Chef Grant Kawasaki|
Hawaiian Grown "Warm Sterling Silver Beef Tenderloin Steak Salad"
In a medium saute pan over medium-high heat, sear the tenderloin steak or steaks about 2-3 minutes on each side if they are about an inch thick with the canola oil. Season with salt and pepper. Let the meat rest off the heat for at least 5 minutes before cutting into slices. In the same saute pan, saute the sliced Hamakua mushrooms and half of the sliced onions with the butter until slightly browned. Then add the oyster sauce, soy sauce and garlic to the mushrooms and lower heat slightly. Mushrooms should be coated with the sauce when it slightly thickens. Set aside to cool. *For the crispy onions, thinly slice half of a medium onion and dust in a mixture of half cornstarch and flour. Season with salt and pepper. Lightly fry the onions in a shallow pot of canola oil at medium heat. Make sure not to burn. Let the fried onions cool on paper towels spread out so they do not become soggy. Next, in this order, layer the mixed greens, sliced steak, sauteed onions and mushrooms, the other half of the raw uncooked sliced onions, crispy onions, beet and carrot curls, kaiware sprouts and cherry tomatoes. Add any of your favorite dressings to this salad. Enjoy!
Feel free to add or change the protein to anything else you might enjoy! Find these ingredients, and enjoy this recipe with a chilled glass of Chardonnay, Reisling or Sauvignon Blanc found at your nearest Times Supermarket! Shoots Den!