Hawaiian fusion before Roy Yamaguchi! From the Culinary Arts Exhibition of January 28, 1960, sponsored by the International Geneva Association, Aloha Branch, this recipe was submitted by Chef Paul Koy, Royal Hawaiian Hotel.
1Broil beef tenderloin over coals, 1½ minutes per side.
2Serve with the following sauce:
Sauté scallions, onions and garlic in butter for 1 minute. Then add curry powder, ginger, chili sauce, shoyu, tomato, lemon juice and beef gravy. Cook the mixture for about 2 minutes, and then correct seasoning if needed.
3Arrange meat slices on steamed wild rice. Top with sauce and garnish water chestnuts, bean sprouts and wild or black mushrooms.
The first step to wine appreciation is opening the bottle. Jeff Creamer, former wine director at the now-defunct San Francisco restaurant Two, coaxes a cork from a bottle in a few easily replicable steps.