Katos Spicy Beef Tenderloin Recipes

Steps:

• Place the pork in a shallow dish or resealable plastic bag and add the garlic, ginger and a few shakes of shoyu. Swish around and let marinate for a few minutes.
• Gather three shallow dishes; place flour in one, egg in another, and breadcrumbs and five-spice in the third.
• Place a medium skillet over medium-high heat and fill with about 1/2 inch of oil. Set a rack set over a baking sheet and set aside.
• Remove the pork from the marinade and let the excess liquid drip off. Dredge the pork in the flour, patting off the excess; then in the egg, letting the excess run off; and finally give it a nice coating of breadcrumb mixture. Place the breaded pork in the hot oil and cook until golden brown, 1 to 2 minutes per side. Transfer to the prepared rack.
• While the pork is cooking, place a small saucepot over low heat. Add the orange preserves, hoisin and a shake of shoyu. Let warm.
• Place the pork on serving plates, dot with some glaze and top with the chive flowers, chives and mint.

Steps:

• Coat steaks all over with peppercorns. Cover and refrigerate for 30 minutes, or up to 24 hours.
• Mix mayonnaise, mustard, and horseradish together in a small bowl. Cover and refrigerate with steaks.
• When ready to cook, toss mushrooms and lemon juice together in a medium bowl until mushrooms are evenly coated. Sprinkle lightly with salt.
• Generously brush a large, heavy skillet with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate and let stand for 15 minutes before slicing thinly.
• After the steaks have sat for about 5 minutes, place bacon in the same skillet and cook over medium-high heat, turning occasionally, until brown and crisp, about 10 minutes. Use tongs to transfer bacon to paper towels to drain.
• Place roll bottoms on plates. Spread with mustard dressing. Divide sliced steak among rolls. Top with bacon, mushrooms, and arugula, then cover sandwiches with roll tops.