Phnom Penh's Famous Butter Beef by Ben Maxwell

Ingredients

• 300g beef tenderloin or good quality sirloin, trimmed of all fat & sinew
• 1/2 bunch cilantro, chopped
• 4-5 small shallots, peeled
• 1 small head garlic, peeled
• 4 tbsp white wine vinegar
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp golden sugar
• 3 star anise
• 1 tsp cloves
• 1 tsp coriander seeds
• 1/4 tsp MSG (optional)
• 1 lime, juiced
• 500mL neutral, high smoke point oil (divided)
• fine salt, to taste fine salt

Instructions

1. Prepare the fried shallots and garlic: Peel the shallots and garlic. Thinly slice 2-3 outer layers of each shallot into 1mm thick rings, separating them. Reserve inner rings. Place shallots in a small, heavy-bottomed pot and cover with 250mL cold oil. Heat over medium heat until shallots release steam, then reduce to medium-low. Fry, stirring often, until lightly golden (about 10-15 minutes). Remove with a slotted spoon and drain on paper towel-lined tray. Season with fine salt. Repeat this process with the garlic (without separating layers), using another 250mL cold oil, frying until lightly golden (about 5-8 minutes). Remove and drain on paper towel, season with salt.
2. Make the vinaigrette: In a small pot, combine white wine vinegar, soy sauce, fish sauce, golden sugar, star anise, cloves, coriander seeds, and MSG (if using). Add reserved shallot scraps if desired. Bring to a boil, then simmer for 1 minute. Remove from heat and cool completely in the refrigerator. Once chilled, strain the mixture to remove spices and solids. Stir in fresh lime juice.