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Fillet Tips with Coconut Curry Sauce, Corn Fritters and Spinach

5 from 2 votes
Total Time 1 hour 2 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 214 kcal

Ingredients
 

  • 300 g Beef fillet
  • 1 Clove of garlic
  • 1 Red chilli pepper
  • 3 tbsp Oil
  • 50 g Flour
  • 2 Eggs
  • 180 g Corn
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 Shallot
  • 200 g Spinach
  • 1 tbsp Butter
  • 1 tsp Yellow curry powder
  • 100 ml Coconut milk thin

Instructions
 

  • Rinse the meat with cold water, pat dry. First into slices, then cut into strips. Peel garlic and roughly chop. Chili pepper was put in olive oil (not so hot anymore), roughly chop.
  • Mix the flour with the eggs. Drain the corn, fold in. Season with salt, pepper and nutmeg. Heat 2 tablespoons of oil in a large pan. Add approx. 1-2 tablespoons of batter to the pan, from both sides approx. Fry for 4 minutes. Continue until about 8 buffers are fried, keep warm.
  • Peel off shallot, roughly dice. Wash spinach, spin dry. Sauté shallot in butter, add spinach, allow to collapse. Season with salt, pepper and nutmeg.
  • Sear the beef fillet in the remaining oil (1 tablespoon of oil) in a pan for about 1 minute, remove immediately (the meat should still be pink inside). Briefly roast the garlic, chilli and curry in the frying fat, deglaze with coconut milk. Let the sauce simmer . Add the meat, leave to stand for about 2 minutes. Serve with corn fritters and spinach.

Nutrition

Serving: 100gCalories: 214kcalCarbohydrates: 16.9gProtein: 9.8gFat: 11.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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