Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Grilled beef fillet with bitter melon and black bean sauce Food Grilled beef fillet with bitter melon and black bean sauce Preparation time 15 minutes Cooking time 20 minutes Serves 2 people as part of a shared meal A rich red variety with a peppery core of fruit like Shiraz is a proven partner with Asian food. Make sure the wine is not too tannic as it will clash with and accentuate the spices. 250g beef tenderloin fillet, sliced into 5 pieces Pinch salt 1 brown onion, quartered 2 tbsp vegetable oil 2 garlic cloves, thinly sliced 10g black beans 50g bitter melon, diced 1 tbsp Lee Kum Kee Premium Oyster Sauce 1/2 tsp Lee Kum Kee Guizhou Style Black Bean Chilli Sauce 1/2 tsp sugar 1/2 tsp soy sauce Drizzle sesame oil Pinch white pepper 200g chicken stock 1/2 tsp potato starch mixed with water to create a liquid paste 2 medium white mushrooms, thinly sliced Pre-heat a grill plate on medium heat. Sprinkle beef with salt, cook for 2 minutes each side or until cooked to your liking. Set aside to rest, covered loosely with foil. Thinly slice ¾ of the onion. Heat 1 tbsp oil in a small saucepan over high heat, add sliced onion, garlic, black beans and bitter melon. Cook, stirring for 3 minutes. Add Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Guizhou Style Black Bean Chilli Sauce, sugar, soy sauce and sesame oil. Season with pepper. Cook for a further 2 minutes, add chicken stock. Simmer for 5 minutes or until reduced by half, then stir in potato starch mixture. Finely dice remaining onion. Heat remaining oil in a frying pan over medium heat. Add onion and cook for 3-5 minutes or until lightly golden. Add mushrooms, cook, stirring, for 2–3 minutes or until cooked. Transfer to a serving plate. Place beef fillet on onion and mushroom, drizzle sauce over beef. 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