11/01/2018 by Chef The Laguna 0 Comments
Angus Tenderloin “Rendang”
220 grams 200+ days grain fed stockyard Angus tenderloin
20 grams spring onion potatoes
5 grams crispy dried beef “Dendeng”
2 grams baby carrot
2 grams asparagus
1 teaspoon black rice crunchy for garnish
For Rendang Paste
100 ml thick coconut milk
2 kaffir lime leaves
1 bay leaf (Salam leave)
2 lemon grass, crushed
1 inch galangal, peeled and crushed
1 pcs ‘asam kandis’
Grind the following into spice paste
3 cloves garlic
10 grams red chilies
1 inches ginger
1 inches turmeric
Cooking directions for Rendang Paste
1. Put all ingredients in a soup pot and bring to a boil.
2. Reduce heat a bit (still above simmering point) and left the pot uncovered.
Cook until the liquid is reduced and thickened.
3. Once the liquid has thickened, reduce the heat and simmer until all the liquid is almost gone and the sauce looks a bit dark.
4. Remove from heat and serve hot
Cooking directions for Steak
Heat a cast iron pan over medium-high heat for about one minute. Add the oil to pan. Place the steaks in the pan. Cook without moving steak for 2 minutes. Using tongs, lift the steaks and flip. Immediately place cast iron pan into the hot oven.
Cook steak until firm and reddish-pink and juicy in the center. Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
Cooking directions for Potatoes
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher add the spring onion slowly mixture into potatoes until smooth. Season with salt and pepper to taste.
Pour over the ‘rendang’ sauce on serving plate cut the steak into 2 slices, potatoes, baby carrot and asparagus. Garnish with cut of dried beef (Dendeng), sprinkle with crispy black rice and micro green.