| Prep Time | 15 minutes |
| Servings |
servings
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Ingredients
- 4 cloves Garlic minced
- 1/2 teaspoon Kosher Salt divided
- 4 inch Beef Tenderloin Steaks trimmed (about 1thick), 4-ounce
- 2 cups Port wine
- 1 tablespoon Lemon Rind grated
- 1 teaspoon Smoked Paprika
- Cooking Spray
- 1/2 cup Canola Mayonnaise
- 1 tablespoon Fresno Chile or Jalapeño Pepper minced seeded
- 1 teaspoon Lemon Juice fresh
- 1 clove Garlic minced
Ingredients
|
Instructions
- Place 4 garlic cloves on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of a knife to mash. Press garlic mixture into both sides of steaks. Refrigerate 30 minutes.
- Bring wine to a boil in a saucepan over medium-high heat. Reduce heat to medium; simmer 10 minutes or until reduced to 1/2 cup. Stir in rind and paprika. Pour wine mixture into a pie plate or wide, shallow dish.
- Line one tier of a 10-inch bamboo steamer with an 8-inch circle of parchment paper; lightly coat paper with cooking spray. Arrange steaks on top of paper in steamer basket. Cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam steaks 8 minutes or until desired degree of doneness. Remove steaks from steamer; place steaks in wine mixture for 10 minutes, turning after 5 minutes. Cut steaks across the grain into 1/2-inch-thick slices; sprinkle with remaining 3/8 teaspoon salt.
- Combine mayonnaise, chile, juice, and 1 garlic clove. Spread 2 tablespoons mayonnaise mixture on each of 4 plates. Top evenly with sliced steak and any remaining wine mixture.
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