Beef Tenderloin With Parsnip Slaw And Thai Peanut Sauce Recipes

Steps:

• WHISK together peanut butter, lime juice, soy sauce, ginger, cilantro and cayenne pepper in large bowl until well blended. Add ground meat and mix well.
• FORM into 4 patties. Grill, broil or pan fry to desired doneness.
• SERVE on buns with Thai hot sauce and your choice of condiments.

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in peanut butter and 3 tablespoons soy sauce; set aside., In a large skillet or wok, stir-fry the beef, pepper and remaining soy sauce in oil until meat is no longer pink; remove and keep warm. Add the peppers, bamboo shoots, carrot and pepper flakes; stir-fry for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Return beef mixture to the pan. Serve with rice.

Steps:

• Preheat the oven to 400F degrees.
• Bake tenderloin 35-45 minutes or until a meat thermometer registers 120/rare or to desired degree of doneness.
• Remove from oven and let stand 10-15 minutes before carving.
• Meanwhile, in a saucepan combine remaining ingredients except for peanuts and simmer over low heat until thoughly heated.
• Spread over tenderloin and garnish with peanuts.