Beef Tenderloin Curry Recipe
Ingredients
| Tenderloins | 5 3 Ounce | |
| Dry white wine | 1 Tablespoon | |
| Pineapple juice | 5 Ounce | |
| Pinch fresh chopped garlic | ||
| Curry powder | 1/4 Teaspoon | |
| Pineapple | 1/2 Cup (16 tbs) | |
| Shredded coconut | 1/3 Cup (16 tbs), toasted | |
| Pepper | 1 | |
Directions
Brown the beef fillets in a dry, very hot pan.
Remove when medium rare.
Use a spatula.
Do not overload the pan.
No juice will be lost by the meat if the pan is hot enough.
To the brown meat glaze on the bottom of the pan, add the wine.
Remove from the fire and allow the alcohol to evaporate.
Do not burn the glaze.
Add the remaining ingredients.
The sauce should thicken in about 3 minutes.
Replace the meat in the sauce to reheat.
Remove each fillet to a hot plate, garnishing with the sauce to coat the meat and a few pineapple cubes on each fillet.
Serve at once with a pinch of coconut on top.
Remove when medium rare.
Use a spatula.
Do not overload the pan.
No juice will be lost by the meat if the pan is hot enough.
To the brown meat glaze on the bottom of the pan, add the wine.
Remove from the fire and allow the alcohol to evaporate.
Do not burn the glaze.
Add the remaining ingredients.
The sauce should thicken in about 3 minutes.
Replace the meat in the sauce to reheat.
Remove each fillet to a hot plate, garnishing with the sauce to coat the meat and a few pineapple cubes on each fillet.
Serve at once with a pinch of coconut on top.
Chef
