Beef Tenderloin in Caramelized Sugar
Source of Recipe
stella, from e-cookbooks
Recipe Introduction
"After the caramel has cooled a bit, add the liquid, which should be done with care because some spattering is possible. The cold liquid will cause the caramel to harden, but added heat and a little stirring dissolve it, and at that point the challenges are behind you. Cook some onions in the sauce, then finish the browned meat by turning it in the liquid a few times, and you're done."
List of Ingredients
4 pieces filet mignon, each 1 inch thick
1 cup sugar
1/2 cup nam pla, or to taste
1 large onion, cut in half-moon slices
1 teaspoon black pepper, or to tasteRecipe
1. Put a 10-inch skillet over high heat. Wait a minute. Add meat, and brown on both sides. Turn off heat, and place steaks on plate.
2. A minute later, add sugar to pan, and turn heat to medium. Cook, gently shaking pan, until sugar liquefies and begins to bubble. Cook another minute until it darkens, then turn off heat. Mix nam pla with 1/2 cup water. Carefully add liquid, and turn heat to medium-high. Cook, stirring constantly, until caramel melts into liquid. Add onions, and cook, stirring, about 5 minutes. Stir in any liquid that has accumulated around meat.
3. Stir in black pepper, and return meat to pan. Cook over medium heat, turning meat once in a while, until it is done to your liking (about 5 to 8 minutes for medium-rare). Taste, and adjust seasoning, then serve, spooning onions and sauce over each steak.
YIELD: 4 Servings
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