Thursday, October 27 2016


Wagyu Tenderloin Steak

Update: July, 16/2016 - 10:10
Viet Nam News

with executive chef Desmond Carneiro from Pullman Vũng Tàu

Wagyu Tenderloin Steak

Wagyu beef is renowned for its flavoured textures. Let us have a try with tender and juicy tenderloin steak, a recipe by chef Carneiro of Riviera Restaurant!

Ingredients: serves 1

- 200g wagyu beef tenderloin

- 10g sal

- 10g black pepper

- 20ml olive oil

To make the sauce:

 - 50g shallots

- 10g garlic

- 10g rosemary

- 20ml vinegar

- 10g salt

- a little butter



- Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 minutes until lightly browned, stirring often.

- Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 minutes, stirring often to prevent the shallots burning.

- Pour in the vinegar and cook until it evaporates to a syrup, then pour in the wine and cook until it reduces by two thirds.

- Pour in the stock and bring it to boil. Turn down the heat and simmer until it reduces by two-thirds again, to around 250ml. Remove the garlic and rosemary. Add a little salt to taste and finally ’monte’ (whisk) in a knob of butter. Add any juices from the steaks just before serving.

This dish can be sampled at Riviera Restaurant, Pullman Vũng Tàu – 15 Thi Sách St, Tháng Tám Ward, Vũng Tàu City. Call 064 355 1777 for enquiries or reservations.


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