MLA Wagyu Tenderloin with Holy Basil Fried Rice and Crispy Shallots

  • Prep 20Min
  • Cook 25Min
  • Style ,
  • Meat
  • Cut
  • Serves 2

A hearty meal consisting of aromatic basil fried rice served with a side of Australia's juicy Wagyu Tenderloin Beef seared to perfection.

Ingredients

300g Wagyu Tenderloin Beef
100g Shallots
400g Cooked Rice (in room temperature)
10g Garlic
10g Coriander Root
10g White Peppercorn
100g Holy basil leaves
50g Dried Chili
50g Sweet Corn (optional)
1 tbsp Fish Sauce
1 tsp Salt
1 Egg


Cooking oil

Preparation

For Crispy Shallots:

  • Thinly slice the shallots and lay it out to dry for at least 15 minutes.
  • Deep fry on low heat, lightly stir continuously.
  • Remove from oil before golden brown and rest on paper towel.

 

For Fried Rice and Fried Egg:

  • Pound Garlic, Coriander Roots and white peppercorn to a paste.
  • Heat oil in a wok to medium heat and add our pounded paste and dried chili, stir-fry until a delightful aroma arises then add our rice, flavor with fish sauce and stir-fry for 2 minutes.
  • After stir-frying for 2 minutes, add the corn and Holy basil then stir-fry for another 1 minute before removing from wok.
  • Heat more oil and crack in an egg, fry until the bottom side is golden and the edges look crispy.

 

For Wagyu Tenderloin Steak:

  • Pre-heat pan to medium heat.
  • Lightly rub salt on the tenderloin.
  • Pan sear the steak for 2-4 minutes on each side, depending on the thickness of your cut.
  • Rest for at least 2 minutes before cutting.