Cooking Recipe Chiang Mai Steaks

Recipe Ingredients

COCONUT MILK

1 1/2 c Water

1 c Packed, flaked coconut

STEAKS

4 Beef tenderloins, cut 1"

Thick (approx. 4 oz. each)

1 Coconut Milk

2 tb All-purpose flour

1/4 ts Salt

1/2 ts Butter

1/2 ts Vegetable oil

2 tb Creamy peanut butter

2 ts Curry powder

Kiwi fruit, peeled and

Sliced, if desired

Flaked coconut

Parsley sprigs

Directions

Prepare coconut milk.Combine flour and salt;dust beef tenderloin
steaks.Shake off excess flour and reserve.heat butter and oil in large
heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8
minutes or to desired degree of doneness, turning once.Remove
steaks,keep warm.Reduce heat to medium low. Add reserved flour to pan
and cook just until brown,stirring constantly.Stir in peanut butter
and curry powder until smooth. Gradually,add coconut milk and cook
until sauce comes to a boil and thickens,stirring constantly.Return
steaks to pan and turn to coat with sauce. Place steaks on heated
platter.Garnish with Kiwi and parsley sprigs.Sprinkle with
coconut.Serve steaks with sauce.Makes 4 servings. COCONUT MILK: Bring
1 1/2 cups water to a boil in small saucepan Add 1 cup packed,flaked
coconut and simmer,uncovered,5 minutes. Process in blender at high
speed for 1 to 2 minutes or until thoroughly blended.Strain coconut
milk,discarding coconut.Makes about 1 1/4 cups.

Categories matching this recipe

Oriental ,Beef