Fillet Steak with Ginger Coconut Sauce
Serves: people
Ingredients
For the Steak
- 280 g Barrel fillet steak
- 1 tbsp Olive oil
- 20 g Butter
- Sea salt to taste
- Cracked black pepper to taste
For the Ginger Coconut Sauce
- 1 White onion diced
- 2 clove Garlic minced or grated
- 15 g Fresh ginger 1 tbsp, grated
- 1 Carrot peeled and grated
- 1 tsp Mild curry powder
- 2 tsp Japanese curry powder or madras powder
- 100 ml Vegetable stock
- 300 ml Coconut milk
- 1 tbsp Light soy sauce
- Sea salt to taste
- Cracked black pepper to taste
Method
Prepare the Sauce
- Heat the olive oil in a saucepan over medium heat.
- Add the white onion, garlic, fresh ginger, mild curry powder and Japanese curry powder. Cook for 2–3 minutes until fragrant.
- Add the grated carrot and cook for a further 2 minutes.
- Pour in the vegetable stock, coconut milk and light soy sauce.
- Simmer gently for 20 minutes until slightly reduced.
- Season with sea salt and cracked black pepper to taste.
- Blend until smooth if preferred.
Cook the Steak
- Remove the steak from the fridge 30 minutes before cooking.
- Season with sea salt and cracked black pepper.
- Heat a pan over high heat and add the olive oil.
- Sear the steak to your preferred doneness.
- Add the butter during the final minute and baste the steak.
- Rest for 5–10 minutes before slicing.
To Serve
- Slice the steak.
- Spoon over the ginger coconut sauce.
- Serve immediately.