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beef

INDONESIAN-STYLE AUSSIE BEEF TENDERLOIN WITH GADO GADO SALAD


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Serves

8

Prep Time

30

Cook Time

120

Ingredients

For the sauce:
1.3 pounds Aussie grassfed 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

1 Before cooking: Place tenderloin on a plate and truss with cooking string at 2 cm intervals.
2 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.
3 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.
4 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.
5 To serve: Serve with gado gado salad, peanut sauce and rice.