Asian-style steak in cocotte steak
Normally, when I have a good beef tenderloin, I usually cut it into entrecots to grill it, or roast the whole piece in the oven like when we make roast beef. On this occasion and for a bit of variation I have preferred to make the beef tenderloin stewed in cocotte, giving it an Asian touch by using a curry paste and coconut milk.
The result is surprising, since the meat is perfectly cooked and the sauce is truly spectacular. Since I did the test for this recipe, I have repeated it three times at home, so I definitely recommend that you prepare this recipe with which you will be very good with family or guests.
IngredientsFor 6 people
- Beef or beef loin, one piece 1.5 kg
- Coconut milk one can (400 ml approx)
- Onion 2
- Red curry paste 50 ml
How to make Asian-style beef tenderloinDifficulty: easy
- Total time 1 h 15 m
- Elaboration 15 m
- Cooking 1 hour
- Repose 1 hour
We start by flanging the piece of meat to try to keep its shape and not shrink during cooking. Once well tied, we spread the meat with the curry paste. On the other hand, we chop the onions in thin julienne, as we tell you here.
In a cocotte or saucepan suitable for the oven, brown the chopped onion with a little extra virgin olive oil and reserve it. We also brown the piece of meat on all sides, until it takes color and we reintegrate the onion.
Add the can of coconut milk, stir well and cook in the covered coconut for one hour, turning the piece over after 30 minutes. Once cooked, turn off the heat and let stand in the coconut for an hour, before filleting.