I found this fantastic recipe over at Culinary Adventures with Camilla after choosing her blog in a new game called Food Blogger Love........
Allison of the PinterTest Kitchen runs a Facebook group called Food Blogger Love. She invited us all to join her in a continual game where we show each other some lovin'. She started by posting her blog on a thread, another member claimed it and went to check out Allison's blog. That person makes a recipe from the PinterTest Kitchen, blogs about it and links the blog post to the facebook thread. Another member claims that blog and so on and so forth.
This game started a couple of weeks ago. I was excited to join but the rules state that once you claim a blog you must recreate one of their recipes and blog about it within a week. My blog calendar was filled until today so I couldn't sign up until last Thursday.
As luck would have it, when I went to the game to play along, the blog up for grabs belonged to my friend, Cam. If you are a regular reader of this blog you hear about Cam all the time. If you're a new visitor to my blog let me introduce you.
Cam is a cooking machine. She finds food inspiration in almost everything she does. Watching movies, reading books, hiking, travel, her boy's school projects....all of these things and more send her off into the kitchen to create some amazing and mouth watering dishes.
Cam writes articles for Edible Monterey Bay in California where she resides with her 3 guys. I live here in Michigan but get to California at least once a year to see my brother and his family. During those trips I have had an opportunity to meet Cam in person twice. I have met her husband briefly and one of her sons joined us for lunch last time we met. I hope to see her again this August while we are on the west coast.
Cam makes amazing seafood dishes. When I got her blog I thought for sure that I would make something with seafood. Perhaps.......
Seafood Etouffee for Mardi Gras.
Then I saw some chicken dishes and thought I would make one of those. I especially liked the......
However, I decided over the weekend, after I hosted a Mardi Gras Party on Friday, went to an Italian restaurant with friends on Saturday and then went to a Red Wings Game held in a suite with unlimited food and beverages, that it was time for me to get control over myself.
On Monday, the day I served up these delicious Grilled Beef Onion rolls, I was starting my first day of a 28 day Fast Metabolism eating plan. This eating plan does not allow for chicken and waffles that's for sure LOL....
But it does allow for beef tenderloin steaks and this recipe sounded so amazing I couldn't wait to try it. It was an amazing dish and (other than the marinade) completely FMD Phase 1 Friendly. I served it up with steamed brown rice and ginger/garlic bok choy. I will definitely be putting this steak on the rotation.
I changed Cam's recipe slightly. I didn't have any tamarind paste so I substituted with an orange/coconut marmalade. I also left out the sesame oil drizzle on the end however I did use sesame oil in my bok choy stir fry so that flavor was still present.
#asian, #Vietnamese, #filetmignon, beef,
Yield: 2 servingsPin it
Bò Nướng Hành Hương
This Vietnamese Beef Onion Roll is flavorful and nutritious. Served with a side of rice and stir fried vegetables it makes a wonderful meal in a snap.
- 2 (4-6 oz) beef tenderloin steaks
- 2 green onions
- 1/2 T. Chinese 5 spice powder
- 1/2 T. Orange/Coconut Marmalade
- 1 t. honey
- 1 t. coconut aminos
- 1 clove garlic, minced
- 1 T. canola oil
- Pound the steaks into 1/4 " thickness. Whisk together the 5 spice, marmalade, honey, coconut aminos, garlic and oil. Rub onto both sides of the steak and place in the refrigerator to marinade for at least 30 minutes and up to 8 hrs.
- Remove steaks from refrigerator and allow to come to room temperature. Trim the green onions so that they are about 1" longer than the steaks. Blanch by placing in boiling water for about 30 seconds and then immediately placing in ice water.
- Lay an onion over each of the steaks and roll the meat around the onion, tying with kitchen twine.
- Heat a grill pan over high heat. When hot, sear the steak rolls on each side until your desired temperature is met, about 2-3 minutes per side for med rare. Let rest for a few minutes before serving.
Recipe found at Culinary Adventures with Camilla.
Property of A Day in the Life on the Farm
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