Yudhika‘s tips
- Leftover roasted chicken or lamb can be used successfully in this recipe.
- Adjust the chilli according to your taste.
- I used Chao Koh coconut milk – you can also use the Spar brand coconut cream as a replacement.
Ingredients
- 600g beef fillet
- Salt to season fillet
- Sunflower oil, to drizzle over fillet
- 1 onion, finely chopped
- Salt to season
- 30ml ginger
- 5 cloves garlic
- 3 small stalks lemongrass, chopped
- 5ml turmeric
- 15ml crushed red chillies
- 2 – 3 green chillies, chopped
- 1 cinnamon stick
- 2 – 3 cardamom pods
- 4 makrut lime leaves
- 30ml sunflower oil
- 400ml coconut milk
- 30ml tamarind paste
Here’s how
- Heat an AMC skillet and lightly season the beef fillet.
- When the skillet is smoking hot, sear the beef fillet.
- Drizzle a little oil over the fillet and turn the meat until it is brown on all sides.
- Wrap the fillet in foil and leave the meat to rest for 10 minutes.
- Slice the fillet into pieces.
- To prepare the rendang paste:
- Place the ginger, garlic, chopped lemongrass, turmeric, crushed red chillies, green chillies, cinnamon stick, cardamom pods and makrut lime leaves in a kenwood blender.
- Add the sunflower oil and process until smooth.
- Heat a little oil on medium in a 30cm AMC roaster.
- Add the chopped onion and salt.
- Saute until the onion is light golden brown in colour.
- Add the rendang paste and fry until fragrant.
- Pour the coconut milk into the paste and stir.
- Simmer for a minute and then add the sliced beef fillet.
- Pour the tamarind paste into the pot and simmer until the beef is cooked through (medium or medium well is my preference).
- Garnish with fresh coriander.