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Ingredients
- 1/2 c. hoisin sauce
- 1/3 c. plum sauce
- 1/4 c. oyster sauce (available at asian supermarkets) 1/4 c. dry sherry
- 2 Tbsp. white or possibly red wine vinegar
- 2 Tbsp. vegetable oil
- 1 Tbsp. asian chili sauce
- 2 Tbsp. finely chopped ginger
- 5 x cloves garlic finely chopped
- 3 lb beef tenderloin trimmed of all silver skin and fat
Directions
- Mix all ingredients (except tenderloin) in a bowl to make barbecue sauce.
- Rub the sauce over the beef (reserve some for basting). Chill the tenderloin and let it marinate for 2 hrs.
- If grilling, preheat a gas barbecue grill to Medium or possibly, if using charcoal or possibly wood, prepare a fire and let it burn till the coals or possibly wood are ash-covered. Brush the grill with oil.
- If cooking in the oven, preheat the oven to 500 F.
- Place the tenderloin on the grill - or possibly on a wire rack elevated on a roasting pan in the oven. Grill or possibly roast the tenderloin, brushing occasionally with the reserved barbecue sauce, till the internal temperature reaches 120 F on an instant-read thermometer, about 20 min.
- Let cold, and then chill till chilled, about 3 hrs. Slice the meat across the grain into very thin slices. The tenderloin can be prepared, covered with plastic wrap and refrigerated up to 24 hrs before serving. Serve chilled or possibly at room temperature with baguette slices or possibly rolls, mustard and chutney as accompaniments.
- Makes 20 servings.
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