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Pulehu Beef Tenderloin & Opae


Recipe by: Ka'anapali Beach Hotel, Executive Chef Tom Muromoto

Pulehu Beef Tenderloin & Opae
Marinated Beef tenderloin and Shrimp, grilled over an open flame
with a Chipotle Aioli, cilantro pesto and Asian sweet soy sauce

2005 | 2006 | 2007 Taste of Lahaina "Best of Show Award" winner. Six Servings
Beef Marinade & dressing:
Sweet soy sauce 4 Tbsp
Soy Sauce, low sodium 3 Tbsp
Fish Sauce 1 tsp
Water 3 Tbsp
Garlic, Chopped 1 tsp
Ginger, peeled chopped 1 tsp
Green Onions, Chopped 2 Tbsp
Basil, Chopped 4 Tbsp
Cilantro w/ stems chopped 2 Tbsp
Sambal olek 1 Tbsp
Sweet Chili Sauce 4 Tbsp
Black pepper, grd taste
Salad Oil 16 Tsbp

Beef tenderloin steaks 4 steaks


Combine all ingredients and mix well. Reserve 3 tablespoons for topping of entrée, Use remainder to marinate beef.
Place beef tenderloin or other meats in marinade. Let sit for 4 hours. Place on broiler and cook to desired doneness.

Shrimp Marinade Cilantro, garlic pesto
Cilantro w/stems chopped 1/4 cup
Garlic, cloves roasted 16 cloves
Green onions, chopped 1/8 cup
Parsley, leaves only, chop 1/4 cup
Olive blend oil 16 Tbsp
Salt taste

Shrimp, 16/20 ct 8 pcs

In blender combine all ingredients blend together well. Season with a little salt. Reserve 3 tablespoons for topping of entrée. Use remainder of pesto to marinate shrimp for 2-4 hours. Grill to order.

Chipotle Aioli
Egg, yolk 1 each
Garlic, chopped 1 tsp
Chipotle chili's 2 tsp
Lime juice, fresh 2 each
Honey 4 Tbsp
Water 3 Tbsp
Olive blend 16 Tbsp
Salt taste

In blender combine all ingredients except oil. Blend together well. While blending slowly add oil till all is blended. Season with a little salt.

Use above sauces & marinates with other meats & seafood.
Create a flavorful vinaigrette by adding 1 tablespoon rice wine vinegar to 3 tablespoons of beef marinade