Recipe courtesy of: Greg Grohowski, executive chef for the Hyatt Regency Maui Resort.
Prep Time: 1 hour
Number of Servings: 5
Ingredients: 10 ounces Maui Cattle Company beef tenderloin, trimmed and cleaned
Marinade
- 1 tablespoon Ali‘i Kula Lavender Gourmet Seasoning
- 2 ounces lemon juice
- 2 ounces lime juice
- 2 ounces sugar
- 1 ounce fish sauce
Salad
- Arugula, mint, cilantro, basil and romaine
Lavender Nuoc Cham Vinaigrette: Mix all ingredients well until sugar dissolves, and set aside.
- 1 pinch fresh, ground lavender buds
- 4 ounces fish sauce
- 2 ounces lime juice
- 2 ounces sugar
- ¼ teaspoon sambal oelek hot sauce
- 4 ounces rice vinegar
- 4 ounces water
- 2 ounces garlic, minced
Garnish
- 2 tablespoons green onions, sliced thin
- 4 tablespoons dry-roasted peanuts, chopped
- 3 tablespoons fried shallots* (shrimp chips)
* Available in Asian markets and Asian sections of major grocery stores
PREPARATION: Heat a small amount of oil in a saute pan on medium-high heat. Season the tenderloin with the lavender seasoning and quickly sear it in the pan until all sides are nicely browned. Set aside until cool. Lay a sheet of plastic wrap on your work surface and fold it in half. Place the cooled tenderloin on one end of the plastic wrap and roll up tightly, tucking in the wrap after each roll of the meat. Cool in refrigerator about 3 hours.
Meanwhile, mix marinade ingredients until they are well incorporated.
Slice tenderloin very thinly across the grain, and place it in a bowl. Pour marinade over and toss. Marinate for about 45 minutes. When ready, drain liquid and beef is ready to use in salad.
PLATING: Place salad greens on plate, top with marinated beef, drizzle all with vinaigrette and garnish with onions, peanuts, shallots and shrimp chips.
