Beef (Grilled )with Red Curry Coulis

By tunes

For a spectacular presentation, make a ring of sticky or regular rice in the centre of the plate. Fan the fillet over it and spoon the sauce around. Thinly slice a green onion in long strands, place it in cold water and let it curl up. Top the beef with it.

Ingredients

• Sauce:
• One 14 oz (398 mL) can coconut milk
• 1 tsp (5 mL) Thai red curry paste
• 1 tbsp (15 mL) grated lime rind
• 2 tbsp (25 mL) finely chopped lemon grass
• 2 tbsp (25 mL) fish sauce
• 1/2 tsp (2 mL) sugar
• 1 tbsp (15 mL) tomato paste
• 1 tbsp (15 mL) lime juice
• 1/4 cup (50 mL) chopped mint
• 1/4 cup (50 mL) chopped coriander
• Marinade:
• 1/2 tsp (2 mL) red curry paste
• Pinch sugar
• 3 tbsp (45 mL) vegetable oil
• Four 6 oz (175 g) fillet steaks
• Glaze:
• 1 tbsp (15 mL) ginger in syrup
• 1 tbsp (15 mL) red wine vinegar
• 1/2 cup (125 mL) soy sauce

Preparation

Step 1

Without shaking the can, pour out thin coconut milk and set aside, leaving the creamy thick milk. Add thick milk to skillet and cook over medium heat until it reduces by half, about 3 minutes. Add curry paste, lime rind, lemon grass, fish sauce, sugar and tomato paste. Cook together until milk nearly evaporates, about 4 to 5 minutes.
Add remaining (thin) coconut milk and continue to cook for 8 to 10 minutes or until sauce coats the back of a spoon. Stir in lime juice and chopped herbs. Reserve until needed.
For marinade, combine curry paste, sugar and 2 tbsp (25 mL) oil and brush onto steaks. Marinate for 30 minutes.
To make glaze, add ginger, vinegar and soy sauce to a small pot. Bring to a boil on medium-high heat, reduce heat to low and simmer 10 to 15 minutes or until thickened. Reserve.
Preheat oven to 400°F (200°C).
Brush an ovenproof skillet with remaining oil. Heat over medium-high heat. Add fillets and fry 2 minutes per side to sear. As an alternative to baking fillets you may also grill them about 5 minutes per side.
Place in oven and bake 5 minutes longer for medium rare. Place steaks on carving board and brush with glaze. Slice into 1/4-inch- (5-mm) thick slices. Serve surrounded by sauce.


Serves 4