Indonesian-style Aussie beef tenderloin with gado gado salad
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
Steamed himalayan red rice
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.