MLA Indonesian-style Aussie beef eye filet with gado gado salad

  • Prep time 0Min
  • Cook time 0Min
  • Technique Stew
  • Meat Beef
  • Cut
  • Serves 4

Indonesian-style Aussie beef eye filet with gado gado salad


For the sauce:
1.3 pounds Aussie grassfed beef eye filet
4 oz. coconut cream
1 tbsp kecap manis
2 each crushed garlic cloves
1 tbsp lime juice
1/3 cup crunchy peanut butter

For the salad:
1 each sliced red capsicum
2 each cut into batons cucumbers
2 each cut into batons carrots
5 oz. 5cm lengths, blanched green beans
To serve steamed himalayan red rice


Before cooking: Place eye filet 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 fillet 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.