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Grilled beef fillet with bitter melon and black bean sauce

Preparation time
15 minutes
Cooking time
20 minutes
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

  1. 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.
  2. 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.
  3. 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.
  4. Place beef fillet on onion and mushroom, drizzle sauce over beef.
Preparation Time
15 minutes
Cooking Time
20 minutes
2 people as part of a shared meal
Two Blues Sauvignon Blanc 2014
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