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best asian beef tenderloin
Serves 8
4 lbs beef tenderloin
1/2 c dry sherry
1 1/2 c hoisin sauce
3 T dark sesame oil
1 c plum sauce
3 T Asian chili sauce
1/3 c oyster sauce
1 tsp five spice powder
6 cloves of garlic, minced
3 T fresh ginger, minced

Advance preparation
Combine all the ingredients in a bowl, mixing well. Reserve 1 cup of the sauce.
Cut the beef into 1” steaks. Put in a shallow pan. Pour the marinade sauce over the meat, coating both sides. Cover and refrigerate for up to 8 hours, turning occasionally.
Last minute
Preheat grill to medium heat. Brush the rack with oil. Place the meat on the grill.
Baste with the reserved marinade. Cook until the meat thermometer registers 120 F for rare or 130 F for medium rare. Place on warm dinner plates.

Recipe by Hugh Carpenter