Ingredients Weight Measure
Beef tenderloin medallions, 6 oz. 12 ea.


Ingredients Weight Measure
Shallots 4 Tbsp.
Coriander stems 1 Tbsp.
Pickled ginger 6 Tbsp.
Honey 1/2 cup
Japanese soy sauce 1 cup
Green pear 1 ea.
TABASCO® brand Original Red Sauce 2 dashes

Kim Chee Wontons

Ingredients Weight Measure
Kim chee 1-1/3 cups
Coriander greens 2 Tbsp.
TABASCO® brand Garlic Pepper Sauce 2-4 dashes
Sugar 1-1/2 Tbsp.
Wonton wrappers 12 ea.


Ingredients Weight Measure
Shallots, sliced 1/2 cup
Veal jus 4-1/4 cups
Salt and pepper to taste
Butter, diced 2 oz.
TABASCO® brand Original Red Sauce 4 dashes

Crushed White Yams

Ingredients Weight Measure
White yams, peeled, rough-chopped 3 lbs.
Salt and white pepper to taste
Butter 3-1/2 oz.
Cream, 18% 1/2 cup
Garden vegetables garnish


  1. For the Marinade, combine peeled shallots and washed coriander stems with pickled ginger in a mortar; then crush. Mix with honey and soy sauce, add grated green pear, stir in Original TABASCO® Pepper Sauce and adjust to desired heat level. Allow to stand for 15 minutes and then stir again; the honey will take time to dissolve.
  2. Trim and portion beef tenderloin; then place into readied marinade for 1 hour. Remove beef from marinade, reserving marinade. Pan-sear beef on all sides in a medium-hot skillet; finish cooking beef to order and doneness.
  3. For the Kim Chee Wontons, drain kim chee; then fine chop. Mix with chopped coriander greens, TABASCO® Garlic Pepper Sauce and sugar. Place wonton wrappers on a lightly floured surface and then place 1 tsp. kim chee filling in the center of the wrapper. Spread filling to make a diagonal line between two corners.
  4. Brush the edges of the wrapper with a little water; fold into a triangle. Again, brush the wonton triangle with water; roll up into a "cigar" shape. Fold this wonton "cigar" into a circle, press to secure and deep-fry until crisp.
  5. For the TABASCO® Jus, drain the remaining marinade, keeping only the solid parts. Combine with sliced shallots and veal jus in saucepan. Bring to the boil; allow to simmer for 15-20 minutes. Strain sauce twice through a cheesecloth into a clean saucepan. Reheat, adjust seasoning and then mount with diced butter.
  6. For the Crushed White Yams, place peeled, rough-chopped yams into a steamer; cook until tender. Once yams are tender, transfer to a heavy-bottomed pot; crush with a wooden spoon. Season with salt and white pepper; then work in butter and cream.
  7. For each serving, place crushed white yams in the center of a plate, top with honey-soy beef and place fried kim chee wonton on top. Spoon jus around and garnish with some garden vegetables.

Yield: 12 servings