Chiang mai steaks

Yield: 4 servings

Measure Ingredient
1½ cup Water
1 cup Packed, flaked coconut
4 \N Beef tenderloins, cut 1\"
\N \N Thick (approx. 4 oz. each)
1 \N Coconut Milk
2 tablespoons All-purpose flour
¼ teaspoon Salt
½ teaspoon Butter
½ teaspoon Vegetable oil
2 tablespoons Creamy peanut butter
2 teaspoons Curry powder
\N \N Kiwi fruit, peeled and
\N \N Sliced, if desired
\N \N Flaked coconut
\N \N Parsley sprigs



Prepare coconut milk.Combine flour and salt;dust beef tenderloin steaks.Shake off excess flour and reserve.heat butter and oil in large heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8 minutes or to desired degree of doneness, turning once.Remove steaks,keep warm.Reduce heat to medium low. Add reserved flour to pan and cook just until brown,stirring constantly.Stir in peanut butter and curry powder until smooth. Gradually,add coconut milk and cook until sauce comes to a boil and thickens,stirring constantly.Return steaks to pan and turn to coat with sauce. Place steaks on heated platter.Garnish with Kiwi and parsley sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings. COCONUT MILK: Bring 1½ cups water to a boil in small saucepan Add 1 cup packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut milk,discarding coconut.Makes about 1 ¼ cups.

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