Asian Beef Lettuce Wraps

Serves 8 Small Wraps

Ingredients

Spicy Vinaigrette (Divided Use)

¼ Cup Lime juice

½ Cup Black vinegar, Chinese

2 Tablespoons Fish sauce

2 Tablespoons Thai chili sauce (Sambal or Sricha)

Ginger 3” piece peeled and grated, reserve any juice

2 Each Scallion, rough chop white part and 1” of green

2 Tablespoons Brown sugar

5 Each Thai basil leaves

5 Each Mint leaves

2 Each Cilantro sprigs

1 teaspoon Kosher salt

3/4 Cup Canola oil

Beef Tenderloin

4 Each 4ounce medallions

Marinated Cabbage Salad

1 Cup Napa cabbage, julienne

¼ Cup Green cabbage, julienne

¼ Cup Red cabbage, julienne

1 Each Medium carrot, peeled, julienne

½ Red onion, julienne

1 Cup Mung bean sprouts

10 Each Cilantro sprigs, torn

10 Each Basil leaves, torn

12 Each Mint leaves, torn

Wraps

8 Each Bibb lettuce leaves, large, rib removed

Garnishes

1 Each Mango, ripe, julienne
1 Each Serrano, sliced very thin
8 Each Lime wedges
1 Tablespoon Sesame seeds, white, toasted
¼ Cup Soy Sauce

Method

Vinaigrette - Combine limejuice, black vinegar, fish sauce, chili sauce, ginger, scallion, sugar, basil, mint, cilantro and salt in a blender. Blend on high for 15 seconds. Slowly add oil to form an emulsion. Set aside.
Beef - Use ½ of the vinaigrette to marinate the beef. Place the tenderloin medallions and the vinaigrette in a zip lock bag. Place in the refrigerator for at least 8 and up to 24 hours. Turn beef occasionally during marinade time. Remove the beef form the refrigerator about one hour before cooking to bring them to room temperature. Place a large sauté pan over medium high heat. When the pan is hot add t6he beef, do not crowd. Cook for 2 minutes on each side for medium rare. Let the medallions rest for at least 10 minutes. Slice into ¼” strips. Set aside.
Salad – Combine all the salad ingredients in a bowl about 30 minutes before chow time. Add the remaining ½ of the vinaigrette to the bowl and toss well to combine. Toss again after 15 minutes. Set aside.

Assembly

Place the lettuce leaves around a large platter so the stem end is facing in. leave a space in the middle of the platter for the serrano, lime wedges, and a small cup of coy sauce with a spoon and chopsticks.
Place some of the cabbage salad on each leaf, mango on top of the salad, sliced tenderloin on top of the mango and toasted sesame over the beef. Your guests can add lime, serrano or soy sauce according to their tastes.
Fold lettuce into wraps.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company