To make the rice more colorful, add some chopped bel pepper and a small pinch of saffron during cooking
4 ¾-inch- thick beef tenderloin steaks (about 1 ½ pounds)
¼ cup reduced-sodium soy sauce
1 tablespoon curry powder
2 tablespoons honey
1 tablespoon vegetable oil
½ teaspoon ground black pepper
Fresh watercress sprigs
Hot cooked rice
Trim and discard any excess fat from steaks. In a shallow dish, combine soy sauce, curry powder, oil, honey and pepper. Add the steaks to the soy sauce mixture, turning them to coat evenly. Let the steaks stand at room temperature for 20 to 25 minutes to marinade, turning them occasionally. Meanwhile, preheat the boiler.
Reserving the marinade, place the steaks on the rack over a broiler pan. Broil the steaks 3 inches from the heat for 5 minutes. Turn the steaks and brush them with some of the marinade. Continue broiling to the desired degree of doneness, about 2 minutes for rare.
Transfer the steaks to serving plates. Garnish with watercress and serve with rice.
Cuisine Writer
