Chiang Mai Steaks

* Exported from MasterCook *

CHIANG MAI STEAKS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef

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

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. Add reserved flour to pan and cook just until brown,stirring
constantly.Stir in peanut butter and curry powder until smooth. 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. Place steaks on
heated platter.Garnish with Kiwi and parsley sprigs.Sprinkle with
coconut.Serve steaks with sauce.Makes 4 servings.

COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup
packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at
high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut
milk,discarding coconut.Makes about 1 1/4 cups.



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