Chiang Mai Steaks

This is an unusual recipe, but Henry says he has had it many times, and likes it.

So that's good enough for me.

You won't have any problem finding the ingredients for this recipe.

Enjoy!!!
Bigdaddy





Chiang Mai Steaks

I got tired of just grilling those bacon wrapped filets that I always
bought when they were marked down because of the sell-by dates.

I would always have about 10 or 12 of the dual packs in the freezer.

I remove the bacon and rinse the steak with a vinegar-water solution to minimize the smoky smell-taste, evidently created by the bacon or possibly "liquid smoke".

You can use 1 cup of the canned unsweetened Coconut Milk, but I prefer to use the flakes (below).

I like the Coconut "flavor" and the peanut butter just caps it off.

One thing that is important, in my opinion, is to be certain to take that membrane (gristle) out, if any exists.

We always do it for Beef Bourgonionne, but will simply overlook that need for steaks. Go figure!

It is OK to have the meat in large pieces, if skewers or tooth picks do not suit (appearance) when and how the dish is served.

Comments by Henry




Original concept by Nicholas Zhou



Ingredients:


Coconut Milk

1 1/2 cup Water

1 cup Packed -- flaked coconut



Steaks

4 Beef tenderloins -- cut 1” (remove membranes, if any, hold together with skewers or toothpicks)

2 tablespoon Creamy peanut butter

2 teaspoon Curry powder

1 cup (approx) of the Coconut Milk

Kiwi fruit – peeled and Sliced -- if desired

2 tablespoon All-purpose flour

1/4 teaspoon Salt

Flaked coconut

1/2 teaspoon Butter

Parsley sprigs

1/2 teaspoon Vegetable oil



Directions:

1. Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup packed, flaked coconut and simmer, uncovered, 5 minutes.

2. Process in blender at high speed for 1 to 2 minutes or until thoroughly blended. Strain coconut milk, discarding coconut.

3. Prepare coconut milk. Combine flour and salt; dust beef tenderloin steaks.

4. Shake off excess flour and reserve.

5. Heat butter and oil in large heavy frying pan over medium heat until hot.

6. Add steaks and pan fry 6 to 8 minutes or to desired degree of doneness, turning once.

7. Remove steaks, keep warm.

8. Reduce heat to medium low. Add reserved flour to pan and cook just until brown, stirring constantly.

9. Stir in peanut butter and curry powder until smooth.

10. Gradually add coconut milk and cook until sauce comes to a boil and thickens, stirring constantly.

11. Return steaks to pan and turn to coat with sauce.




Serving Suggestions & Notes:

Place steaks on heated platter. Garnish with Kiwi and parsley sprigs.

Sprinkle with coconut flakes and serve.


Henry - "Comments from a Pilgrim in the QUE"