Balsamic Tenderloin Steak Stir Fry with Brocollini

Adapted from Cuisine Light

Using tenderloin makes this an uptown meal. While you can use a lesser cut, using the tenderloin makes a perfectly tender dish. I often will buy a whole tenderloin and split it with John Scalzi. It cuts the cost down and you save about a dollar per pound.

Ingredients

8 ounces broccolini, trimmed and halved on the bias, blanched.

1 teaspoon Dijon must and

1/2 teaspoon crushed red pepper

1/2 teaspoon minced orange zest

1 beef tenderloin filet ( 8 ounces) cut lengthwise and halved Kosher salt and fresh ground black pepper

2 Tablespoons extra Virginia olive oil

1 cup sliced Vidalia onions

Scallion rice (see below)

Whisked together
1/3 cup beef broth
1/4 cup balsamic vinegar
3 Tablespoons low-sodium soy sauce
2 Tablespoons honey
2 teaspoons toasted sesame oil
2 teaspoons cornstarch.

Directions

1. Blanch broccolini in a pot of boiling water for 2 1/2 minutes then drain, shock in ice water to stop the cooking process and skate off excess water well and dry with towels.
2. In a large bowl, whisk together broth, balsamic vinegar, 3 Tablespoons  low sodium soy sauce, 2 Tablespoons  honey,cornstarch, sesame oil, ginger,garlic,Dijon, red pepper flakes, minced orange zest and blend together making sure the cornstarch does not clump.
3. Heat a large pan and add 2 Tablespoons olive oil. Sear over high heat until brown on both sides, about 2 minutes per side, transfer to plate and tent with aluminum foil.
4. To the same pan, add onions and stir fry 2 minutes. Add broth mixture, and boil until thickened.
   Stir in broccolini and cook 1 minute. Return medallions to pan and coat in sauce.
5. Serve over rice

Scallion rice

Ingredients

1/4 cup sliced scallions mostly whites

1 teaspoon mustard seeds

1/2 teaspoon kosher salt]1 Tablespoon olive oil

4 shiitake mushrooms, stems removed sliced thin

1/2 cup dry jasmine rice

3/4 cup water

1/4 cup scallions (green part)

1 Tablespoon grated fresh ginger

Directions

1. In a saucepan, add olive oil and  Sauté scallion whites and light greens, shiitake mushrooms, mustard seeds and salt for about 1 minute.
   Stir in rice. Add water and bring to boil, cover and reduce heat to low and simmer for about 15 minutes Grate ginger over top Remove rice from heat. Let stand for 5 minutes. Fluff with fork and toss in scallion greens before serving.

Serves 2