Chiang mai steaks Recipe

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Chiang mai steaks

Artist:	_	Yield:	4
Categories:	Asian, Beef, Chinese, Coffee & Tea, Entrees, Ethnic, Meats, Steaks	Rating:	0
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Ingredients:

		COCONUT MILK
1 1/2	cup	Water
1	cup	Packed, flaked coconut
		STEAKS
4		Beef tenderloins, cut 1"
		Thick (approx. 4 oz. each)
1		Coconut Milk
2	tbsp	All-purpose flour
1/4	tsp	Salt
1/2	tsp	Butter
1/2	tsp	Vegetable oil
2	tbsp	Creamy peanut butter
2	tsp	Curry powder
		Kiwi fruit, peeled and
		Sliced, if desired
		Flaked coconut
		Parsley sprigs

Procedures:

1	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.
2	Add reserved flour to pan and cook just until brown,stirring constantly.stir in peanut butter and curry powder until smooth.
3	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.
4	Place steaks on heated platter.garnish with kiwi and parsley sprigs.sprinkle with coconut.serve steaks with sauce.makes 4 servings.
5	Coconut milk: bring 1 ?cups water to a boil in small saucepan add 1 cup packed,flaked coconut and simmer,uncovered,5 minutes.
6	Process in blender at high speed for 1 to 2 minutes or until thoroughly blended.strain coconut milk,discarding coconut.makes about 1 ?cups.