adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Indonesian-style beef eye fillet with gado gado salad
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in tender beef fillet served with flavorful Indonesian salad topped with creamy coconut satay sauce.
Ingredients:
  • 600g beef eye fillet
  • 125ml coconut cream
  • 20.00 ml kecap manis
  • 2 cloves garlic, crushed
  • 21.00 gm lemon juice
  • 85.80 gm crunchy peanut butter
  • 1 red capsicum, sliced
  • 2 cucumbers, cut into batons
  • 2 carrots, cut into batons
  • 150g green beans, 5cm lengths, blanched
  • Steamed himalayan red rice, to serve
Instructions:
  • Lay the eye fillet on a plate and tie it with cooking string at 2cm intervals.
  • In a small saucepan, combine coconut cream, kecap manis, and garlic. Bring to a boil, then simmer for 5 minutes until slightly thickened. Stir in lemon juice. Pour half of the sauce over the beef fillet and brush to coat the beef evenly.
  • Incorporate the peanut butter into the sauce in the pan and set aside for the gado gado salad.
  • Heat up a lightly oiled flat bbq plate or non-stick frying pan over medium-high heat, then sear the beef on all sides for about 5 minutes until nicely browned.
  • Preheat your oven to 200°C (180°C fan-forced) and bake for 20-25 minutes until perfectly cooked. Rest for 10 minutes, slice, and enjoy with gado gado salad, peanut sauce, and rice.

Similar Recipes