Butter Beef | W2 Recipes | Restaurant Quality Recipes At Home (2024)

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Phnom Penh Butter Beef Recipe

Beef

When eating raw meat, make sure to grab good quality cuts to avoid getting sick. Tenderloin will need a few hours to freeze before slicing. You can use a serrated bread knife to cut, but it will be very difficult to have consistent cuts. I recommend using a meat slicer when the loin is frozen, but if you plan on using a serrated bread knife, then cut frozen or use a sharp Japanese knife to slice thinly, thawed. If you are planning to make several of these dishes at once or stockpile, I would recommend placing another piece of parchment paper on top and layering to store in the freezer.

Caviar Pearl

Caviar Pearls can be tricky to make…

• Agar Agar - Add enough. Too little or too much will give a failed result.

• Neutral Oil - Not olive oil, because olive oil has a very strong distinct taste. Make sure oil is in the freezer for at least 30 minutes before pulling out to make pearls. We want the oil to be cold so the balsamic vinegar droplets can solidify before reaching the bottom.

• Tall Glass/Cup - To give time for droplets to solidify while landing to the bottom.

INGREDIENTS

Tenderloin

• 1/2 LB - Tenderloin

Step-By-Step

1. Preferably a center cut for more rounded slices.

2. Prepare a day or several hours before to allow meat to freeze.

3. Pat down with paper towel, trim off any silver lining, and excess fat.

4. Saran wrap tightly and form a cylinder shape before freezing for even slicing and to help maximize yield.

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5. Using parchment paper, outline around an 11” round plate, and flip over so there is no contact to ink.

6. When you are ready to plate, on a meat slicer or a serrated bread knife, cut 1/8” slices.

7. Place slices of meat about 2” outside on parchment of the line you just traced.

8. Start from outer circle while overlapping any gaps, ending at the center.

9. When completed, center your plate back onto the parchment with your sliced meat and cut off any excess pieces of meat to form a round appearance.

10. Use excess pieces to cover up any bald spots or save for your dog.

11. Put in the refrigerator or freezer flat before the plating stage.

Fried Garlic

• 8-10 Whole - Garlic Clove

• 1 TBSP - Neutral Oil

Step-By-Step

1. Peel and mince Garlic with a knife or by using a food processor.

2. Add Garlic into cold oil, and deep fry on low heat.

3. Constantly move the garlic around to prevent burning and even golden coloring. Receive onto paper towel.

Caviar Pearl

• 100 ML - Balsamic Vinegar

• 1.5 G - Agar Agar

• 1.5 Litre - Neutral Oil

• 1 Litre - Water

Step-By-Step

1. In a tall glass, add Neutral Oil and freeze for 30 minutes.

2. In a saucepan, simmer Balsamic Vinegar, and then add Agar Agar.

3. Whisk until Agar Agar dissolves, receive, and cool until 26°C/80°F.

4. When cool, pour into a squeeze bottle with a small lip.

5. Carefully squeeze droplets of Balsamic Vinegar mixed with Agar Agar into Neutral Oil.

6. This will only work properly if the oil is cold and Balsamic Vinegar mixed with Agar Agar is not hot.

7. You will begin seeing the Caviar Pearls solidify and slow drop down to the bottom.

8. Using a perforated spoon, scoop pearls into a cup of clean cold water.

9. In the water, give it a quick mix to ensure pearls do not stick, now receive and set aside for plating.

Butter Beef Sauce

• 120 ML - Light Soy Sauce

• 150 G - Brown Sugar

• 50 LM - Fish Sauce

• 3 Whole - Star Anise

• 15 ML - Black Peppercorn

• 6 Whole - Garlic Clove

• 1 Whole - Lime

• 15 G - Unsalted Butter

Step-By-Step

1. In a saucepan, add Light Soy Sauce, Brown Sugar, Fish Sauce, Star Anise, Black Peppercorn, and crushed Garlic.

2. Heat on medium to high heat until it reaches a boil.

3. Turn off heat, add Unsalted Butter, and give it a quick mix.

4. Strain liquid with a sieve, roll lime with your palm on the table to maximize juice, slice wedges, and squeeze lime juice when liquid is cool to prevent bitterness. This helps add freshness to the sauce. Set aside for plating.

Additional

• 35 G - Cilantro

Step-By-Step

1. Bunch and rough chop cilantro including stems.

Get Ready To Plate

• 1 Prepared - Sliced Tenderloin

• 30 G - Fried Garlic

• 10 G - Balsamic Vinegar Caviar Pearl

• 100 ML - Butter Beef Sauce

• 35 G - Rough Chopped Cilantro

The Moment

1. Use a room temperature shall dip 11” plate, and place parchment prepared tenderloin slices against plate.

2. Using the heat of your hands, press down against the plate and carefully peel off parchment.

3. Meat at this point should stick onto the plate. If tenderloin is still frozen, allow a few minutes to thaw first.

4. Torch the outside rim of the meat, leaving about 1/2” of raw to cook separation.

5. Add Butter Beef Sauce, and evenly distribute around the dip of the plate.

6. Add Chopped Cilantro on top of the sauce.

7. Add Fried Garlic on top of spread cilantro.

8. Add dollops of Balsamic Vinegar Caviar Pearls randomly on top of cilantro.

9. Add more sauce if needed, and enjoy!

Phnom Penh Restaurant Inspired Recipes

• Beef Luc Lac

• Phnom Penh Chicken Wings

Read about Phnom Penh Restaurant | Vancouver, BC

See what else you can make with extra Beef Tenderloin

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