[HAWAII'S KITCHEN]

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Tasty repeat of
beef tenderloin

Dish prepared by Chai Chaowasaree on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox. The episode was a re-run. All the recipes made on the show may be found at http://www.khon.com.

Garlic & Pepper-Crusted Beef Tenderloin

2 pounds beef tenderloin
2 tablespoons chopped garlic
1 tablespoon chopped Chinese parsley
1/2 tablespoon ground black pepper
1 tablespoon soy sauce or fish sauce

>> Mashed kabocha pumpkin:
2 pounds kabocha
1/2 tablespoon butter
Pinch of salt and pepper

>> Sauce:
1 cup Maui onions, sliced
1 tablespoon vegetable oil
1 cup red wine
1 cup veal stock
2 tablespoons unsalted butter
1 cup shiitake mushrooms, sliced
Salt and pepper to taste

Cut and clean beef into 8-ounce portions. Marinate in garlic, parsley, pepper and soy sauce at least 2 hours or overnight.

To prepare pumpkin: Peel pumpkin; remove skin and seeds. Cut into 1- to 2-inch pieces. Steam pumpkin over high heat in a bamboo steamer, 7 to 10 minutes, or until soft. Mash; add butter, salt and pepper.

To prepare sauce: Sauté onions over medium heat in vegetable oil until caramelized, 2 to 4 minutes, then add wine. Let boil until wine almost disappears. Add stock. Bring it to a boil on high heat then add mushrooms. Cook for a minute or so. Add butter, salt and pepper. Serve on top of steak.

Nutritional information unavailable.

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