MLA Indonesian-Style Aussie Beef Tenderloin with Gado Gado Salad
- Prep time 30Min
- Cook time 30Min
- Technique Grill
- Meat Beef
- Cut Tenderloin
- Serves 4
Get ready for a taste explosion! Our Indonesian-style Aussie beef Tenderloin with gado gado salad is a flavor-packed dish that'll leave you craving more.
Ingredients
For the sauce:
- 1.3 pounds Aussie grassfed beef tenderloin
- 4 oz. coconut cream
- 1 tbsp kecap manis (sweet soy sauce)
- 2 crushed garlic cloves
- 1 tbsp lime juice
- 1/3 cup crunchy peanut butter
For the salad:
- 1 sliced red bell pepper
- 2 cucumbers, cut into batons
- 2 carrots, cut into batons
- 5 oz. green beans, cut into 5 cm lengths and blanched
To serve: Steamed himalayan red rice
Method
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).
-
Cook in the oven for 20–25 minutes or until cooked to your liking.
-
Rest for 10 minutes, then slice.
To serve: Serve with gado gado salad, peanut sauce and rice.
