Filet Mignon with Indonesian Rendang Sauce

• Meat

  • 1 Filet mignon

• Produce

  • 4 Bay leaves
  • 7 cloves Garlic
  • 4 Kaffir lime
  • 1 Lemongrass
  • 6 cloves Shallot
  • 1 Thai red chili

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Butter /coconut oil

• Dairy

  • 1 tbsp Butter, unsalted

• Other

  • 1/2 teaspoon blackpepper

Found on yummystheword.com

Description

Ingredients

• Filet Mignon, about 1.5 inch thick
• 1/2 teaspoon salt
• 1/2 teaspoon blackpepper
• 1 tablespoon unsalted butter
• 2 cloves of garlic
• 6 cloves of shallot
• 5 cloves of garlic
• thai red chili
• 4 kaffir lime
• 4 bay leaves
• 1 lemongrass, bruised
• 1 tablespoon butter / coconut oil
• salt, to taste

Directions

• Bring the Filet Mignon steaks into room temperature.
• Rub some salt and pepper on both sides of the steaks.
• Heat a large skillet over a high heat. Add in butter to the pan. Drop in some garlic.
• Once the garlic has slightly cooked, add in the steaks.
• Cook for about 3 minutes before flipping it over to the other side.
• Cook the other side until it reached the desired done-ness.
• Remove the steaks from the heat and let them rest for about 10 minutes.
• Use a food processor, blend the shallot, garlic, and thai red chili into a paste.
• Heat a large wok over high heat. Add in some butter / coconut oil. Stir in the shallot paste. Add in the kaffir lime, bay leaves, and lemongrass. Once cooked, add in the coconut milk. Let it simmer until it reaches desired consistency (refer to the above sauce picture). Season with salt to taste.
• Place the steaks on dinner plates and pour the Indonesian Rendang Sauce over the steaks.
• Enjoy!