Chai's Choices: Mongolian-Style Beef Tenderloin

HONOLULU (HawaiiNewsNow) - Chef Chai is flying high with Hawaiian Airlines! He will be in charge of the food menu and brings us some selections this morning on Sunrise.

Mongolian Style Beef Tenderloin with Brandy Demiglace
Serves four


  • 2 lbs Beef Tenderloin
  • 3 tablespoons green onion (prefer the white part)
  • 1 tablespoon of whiskey
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seed
  • 1 ½ tablespoons Hoisin sauce
  • Pinch of black pepper
  • 4 cups mashed potato
  • 4 cups of sauté vegetables


Cut and trim fat the beef and cut in to a decide portion, set aside.

In a bowl, add green onion, whisky, sesame seed, sesame oil, Hoisin, and pepper and mix together. With your hands squeeze the green onions along with mixture to release the oil from the onion until onions soften. Use as a marinade.

Add the beef into the bowl and rub the marinade over the lamb evenly. Let it sit for an hour minimum or you can let it sit over night

With a medium heat grill your lamb for a minute on each side and put in a preheat oven at 350 degree for about 3-5 minutes or longer depend on how you like your lamb cook.

To plate the dish put one scoop of mashed potato and sauté vegetables. Lean the lambs against the potato to let it stand up. Sauce around with the sauce and garnish with a stem of fresh herb.

For the sauce


  • 1 cup red wine
  • 2 cups veal stock
  • ¼ cup brandy
  • ¼ lb unsalted butter

In a sauce pot combine red wine and brandy and bring to a boil to reduce the liquid in half.

Then add veal stock and reduce the liquid to quarter then add butter to thicken the sauce.

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Smoked Duck Breast Salad with Tangerine Vinaigrette Salad
Serves 8

  • 1 lb Mixed Greens
  • ½ lb. teardrop tomatoes
  • 16 slices poached pears
  • 2 smoked duck breast, thinly slices
  • 1 cup candied walnuts
  • 1 tablespoon tangerine vinaigrette per person

Fan out the duck breast on the top of a plate. Toss the mixed greens with the vinaigrette and mount in the center of the plate. Garnish the salad with the poached pears, tomatoes and candied walnuts. Serve immediately.

Smoked Duck Breast:

  • 2- 8 oz duck breast
  • Kosher salt to taste
  • 1 cup black tea

Rub the Duck breast with Kosher salt until fully coated and let sit over night.

Wet the black tea and place in a small wok or smoker and place over high heat until the tea starts smoking. Lower the heat to low and place the duck breast on a rack over the smoking tea. Cover the entire wok or smoker and cook for about 30 minutes, then remove from smoker and let cool. To serve, thinly slice the breast lengthwise and place a four to five pieces on a plate.


  • 1 cup fresh tangerine juice
  • 1 cup orange juice
  • ¼ cup white wine
  • 1 clove garlic, chopped
  • 2 cloves shallot, chopped
  • ½ cup blended olive oil
  • 1 tablespoon tubular chives cut small pieces
  • Salt and White Pepper to taste

Swet shallot and garlic with a tablespoon of olive oil for a minute and deglaze with white wine, add tangerine and orange juice, simmer with slow heat until the liquid come down to 1 cup let it cool down. Put in a blender and blend until the dressing is smooth (no large piece of garlic or shallot.)

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