Chargrilled Eye Fillet with Massaman Curry Sauce

by Emma on May 21, 2012

in Sauces & Marinades,What's For Dinner?

If you’re looking for a man’s Thai dish, then this is the one for you. It’s simpler to make than a curry and will definitely impress those you cook for! Why go out for dinner when you can cook something like this yourself for approximately $15 a head (subject to where you source your ingredients of course).

Chargrilled eye fillet with Massaman curry sauce

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Chargrilled Eye Fillet with Massaman Curry Sauce

500g (1lb) chat potatoes
250g (8oz) golden shallots, peeled
2 tbsp vegetable oil
salt & pepper
1 tbsp oyster sauce
white pepper, to season
500g (1 lb) piece eye fillet
1 tbsp vegetable oil

2 cups coconut cream
2 tbsp Massaman curry paste
2 tbsp palm sugar
2 tbsp fish sauce
2 tbsp tamarind water
4 large chillies, cut in half lengthways and deseeded

1/4 cup coarsely chopped roasted peanuts, to garnish

Preheat oven to 200 degrees C. Cut potatoes in half and place in a baking dish with the whole shallots, vegetable oil and seasoning. Bake until the potatoes are golden and the shallots are soft, about 45 minutes.

Rub the oyster sauce and white pepper into the eye fillet. Oil the barbecue and heat to high. Cook fillet for 10 minutes on one side then turn and cook a further 10 minutes to give a medium-rare steak. Cook longer if desired. Place fillet on a plate, cover loosely with foil and rest in warm place.

To make the sauce, heat half a cup of coconut cream in a wok until sizzling and starting to separate. Add curry paste and cook over a low heat, stirring constantly, for about 5 minutes. Add remaining coconut cream, palm sugar, fish sauce and tamarind water. Bring to the boil, add the red chillies, then reduce heat to a simmer and cook a further 5 minutes.

To serve, slice the eye fillet into medallions and transfer to individual serving plates with roasted potatoes. Scatter golden shallots over meat and spoon over sauce. Garnish with chopped peanuts.

Serves 6-8.

Source: Spirit House Thai Cooking

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