This recipe is from a restaurant called Spirit House, its up in the hinterlands of Noosa and we are are booked to head there to devour this, among all the other delicious dishes in April (please dear god let us be able to get there, damn you rona)
Mum and Dad own the recipe book, and we have made this dish lots and lots of times.
Its a pretty easy one to whack together, about an hour from start to finish. Its always a crowd favourite and there is never any leftovers.
Its a good one to trott our for a dinner party, because its a fairly simple one to do.
Chargrilled Eye Fillet with Massaman Curry Sauce
Serves: 4
INGREDIENTS
500g chat potatoes
250g shallots, peeled
2 tbspns oil
salt and pepper
1 tbspn oyster sauce
white pepper, to season
500g piece eye fillet
1 bunch of broccolini
1/2 cups of rice
Sauce
2 cups coconut cream
2 tbspns Massaman curry paste
2 tbspns palm sugar
2 tbspns fish sauce
2 tbspns tamarind water (I just use tamarind paste because I can never find the water)
4 large red chillies, cut in half lengthways and seeds removed
1/4 cup coarsely chopped roasted peanuts, to garnish
Coriander to garnish
METHOD
Preheat oven to 200C .
Quarter potatoes and place in a baking dish with the whole shallots, oil and salt and pepper.
Bake until the potatoes are golden and the shallots are soft, about 1hr.
Rub the oyster sauce and white pepper into the eye fillet. Oil the barbecue or pan and heat to high. Cook fillet for a few minutes on one side then turn and cook a further few minutes, until charred. Wrap the eye fillet up in tinfoil and let it sit until your potatoes and shallots only have 20 minutes to go, the pop in the oven for 20minutes.
To make the sauce, heat half a cup of coconut cream in a wok until sizzling and starting to separate. Add curry paste and cook over a low heat, stirring constantly, for about 5 minutes. Add remaining coconut cream, palm sugar, fish sauce and tamarind water. Bring to the boil, add the red chillies, then reduce heat to a simmer and cook a further 5 minutes.
To serve, slice the eye fillet into medallions. Pile your plates with the roasted potatoes and shallots, cover with sauce and top with meat. Garnish with chopped peanuts and coriander.
Serve with a side of blanched broccolini and steamed rice.
Enjoy!
L xx
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