INGREDIENTS

METHOD

One of the winning recipes from the recent New Zealand Beef cooking competition held in Bangkok. 4 x 150 gm New Zealand beef tenderloin portions 100gm sliced onion 200gm chilli paste 4 tbs soy sauce 3 chillies chopped finely 4 pcs kaffir lime leaves, julienne 150g coconut milk 100gm oil 200 gm eggplant, sliced 2 cups rice

New Zealand Beef Tenderloin Pan fry the steaks on a high heat for 5 minutes, searing all sides. Then rest in a medium hot oven for 10 minutes. Chilli Paste Sauté onion with oil for a few minutes until onion is translucent, add chillies, stir continuously. Add chilli paste until mixed well. Pour in coconut milk, stir and reduce for a few minutes. Season with soy sauce, sweet basil leaves and kaffir lime leaves. Eggplant Slice thinly and pat dry with a paper towel. Allow three-four slices per person. Rub a little salt into the eggplant and rest for 20 minutes. Fry in a little oil for over a medium heat for 10 minutes either side. To Serve Rest the beef tenderloin in the centre of the plate and place a generous serving of the chilli sauce on top. Serve with the rice and eggplant.