ASIAN BEEF TENDERLOIN WITH WASABI CREAM

Ingredients

• 1/3 cup canola oil
• 1/4 cup soy sauce
• 2 tbsp grated fresh ginger
• 2 cloves garlic, finely chopped
• 2 lb (1 kg) beef tenderloin roast
• 1 tbsp extra-virgin olive oil
• 1 1/2 cups whipping cream
• 2 cloves garlic, finely chopped
• 1 tbsp wasabi paste
• 1/4 tsp salt

Directions

1. To prepare marinade, combine canola oil, soy sauce, ginger and 2 chopped cloves garlic in a heavy zip-lock plastic bag. Add beef and squeeze bag to coat beef with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 8 hours or up to 24 hours.
2. Preheat oven to 425°F.
3. Heat olive oil in a large heavy ovenproof frypan over medium heat. Remove beef from marinade; discard marinade. Add beef to frypan and brown on all sides. Transfer frypan with beef to oven. Roast until a meat thermometer registers 140°F, about 35 - 40 minutes.
4. Meanwhile, to prepare wasabi cream, combine cream and 2 chopped cloves garlic in a medium saucepan. Bring to a boil over medium heat and cook, uncovered, stirring frequently, until mixture is reduced and slightly thickened, about 15 - 17 minutes. Whisk in wasabi paste and salt. Reduce heat and simmer, stirring occasionally, for 5 minutes.
5. Remove beef from oven and let stand for 5 minutes before carving. Serve with wasabi cream.