A ginger garlic marinade gives this tender cut of beef a distinctively Asian flavour. Kick it up a notch with a generous dollop of wasabi cream. Wasabi, a Japanese horseradish, is available in the Asian foods section of most major supermarkets.

Yield: Serves 6.



  • 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


  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.
Nutritional analysis per serving:

670 calories, 58.2 g fat, 31.7 g protein, 4.2 g carbohydrate, 0.3 g fibre, 474 mg sodium