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Indonesian-style Aussie beef tenderloin with gado-gado salad

Indonesian-style Aussie beef tenderloin with gado-gado salad

Serves

8

Prep Time

30

Cook Time

120

Ingredients

For the sauce:

1.3 pounds Aussie grass-fed beef tenderloin

4 oz Coconut cream

1 tbsp Kecap manis (sweet soy sauce)

2 each Crushed garlic cloves

1 tbsp Lime juice

1/3 cup Crunchy peanut butter

For the salad:

1 each Sliced red bell pepper

2 each Cucumbers, cut into batons

2 each Carrots, cut into batons

5 oz 5cm lengths, blanched green beans

To serve:

Steamed Himalayan red rice

Method

    Before cooking: Place tenderloin on a plate and truss with cooking string at 2 cm intervals.

    For the sauce: Place coconut cream, kecap manis and garlic in a small saucepan and bring to the boil, simmer for 5 minutes until slightly thickened. Add lemon juice and mix to combine. Spoon half the sauce over the beef and use a brush to coat the beef with the sauce. Mix peanut butter into the remaining sauce in the pan and reserve for gado gado salad.

    To cook: Preheat a lightly oiled flat BBQ plate or non-stick frying pan to medium high heat and sear beef on all sides for 5 minutes or until browned.

    Preheat oven to 400°F / 200°C (180°C fan-forced) and cook in the oven for 20 to 25 minutes or until cooked to your liking. Rest for 10 minutes, then slice.

    To serve: Serve with gado-gado salad, peanut sauce and rice.

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