Title: Chiang Mai Steaks
Categories: Beef Oriental
Yield: 4 Servings
| COCONUT MILK |
| 1 1/2 | c | Water |
| 1 | c | Packed, flaked coconut |
| STEAKS |
| 4 | | Beef tenderloins, cut 1" |
| | | Thick (approx. 4 oz. each) |
| 1 | | Coconut Milk |
| 2 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 1/2 | ts | Butter |
| 1/2 | ts | Vegetable oil |
| 2 | tb | Creamy peanut butter |
| 2 | ts | Curry powder |
| | | Kiwi fruit, peeled and |
| | | Sliced, if desired |
| | | Flaked coconut |
| | | Parsley sprigs |
Prepare coconut milk.Combine flour and salt;dust beef tenderloin
steaks.Shake off excess flour and reserve.heat butter and oil in large
heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8
minutes or to desired degree of doneness, turning once.Remove steaks,keep
warm.Reduce heat to medium low. Add reserved flour to pan and cook just
until brown,stirring constantly.Stir in peanut butter and curry powder
until smooth. Gradually,add coconut milk and cook until sauce comes to a
boil and thickens,stirring constantly.Return steaks to pan and turn to coat
with sauce. Place steaks on heated platter.Garnish with Kiwi and parsley
sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings.
COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup
packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at
high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut
milk,discarding coconut.Makes about 1 1/4 cups.