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September 2003 WASHINGTON, D.C.
Pan Seared Beef Tenderloin with Red Wine Daikon Sauce
Chef Koji Terano of Sushi-Ko — Washington, D.C.
Adapted by StarChefs

Yield: 2 servings


    For Red Wine Sauce
  • 6 Tablespoons red wine
  • 3 Tablespoons white soy sauce
  • 1 Tablespoon sweet soy sauce
  • 3 Tablespoons grated daikon
  • ½ ounce butter

  • For Beef
  • 1 (6 ounce) beef tenderloin, trimmed tick cut
  • Salt and pepper, to taste


Prepare the Red Wine Sauce:
In a saucepan over medium-high heat, combine red wine, white soy sauce, sweet soy sauce, and daikon. Bring mixture to a boil. Boil for 3 minutes. Add butter and whisk to combine thoroughly. Remove from heat and set aside.

Prepare the beef:
In a large sauté pan over medium-high heat, sear the beef tenderloin. Sear on all sides for approximately 2 minutes per side. Finish cooking the tenderloin in the oven to the desired doneness.

To serve:
Slice the beef tenderloin into ½ inch slices and arrange on a plate. Top with the red wine sauce and garnish with diced potato and baby snow peas.

Wine Pairing:
1999 Comte Armand Pommard "Clos de Epeneaux" 1er Cru