Roasted Tenderloin Beef
with Tropical Fruit Salsa
Semur Daging Sapi
The use of tropical fruits for the salsa gives a fresh new flavour to this fusion dish. You can replace the beef tenderloin with pork tenderloin, fish fillets, chicken breast or tofu.
Serves 4
Ingredients:
-
600g beef tenderloin (150g each)
-
1 tsp salt
-
1 tbsp black pepper
-
2 tbsp lime juice
-
2 tbsp vegetable oil for browning the beef
Fruit salsa:
-
1 small pineapple, peeled
-
1 small papaya, peeled and desseded.
-
1 ripe mango, peeled
-
5 cm ginger, peeled and finelty chopped
-
5 red chillies, finely chopped
-
5 shallots, peeled and finely chopped
-
6 tbsp extra virgin olive oil
-
4 tbsp lime juice
-
A handful of mint, or basil or corinader leaves
-
Salt and black pepper to taste
Steps:
-
Heat the oven to 180°C or gas mark 4.
-
Season the tenderloin with salt and generous black pepper. Drizzle over with lime juice.
-
Heat a frying pan, add the oil and brown the beef by cooking it for 2 minutes each side.
-
Transfer the beef onto an ovenproof tray or dish and cook for 10 minutes for medium cooked beef. While the beef is cooking, prepare the salsa.
-
Remove the beef from the oven and let it rest for 5 minutes.
-
To serve: spoon the salsa onto a plate. Using a mould ring, put 3-4 tablespoons of salsa into the ring and compact. Carefully lift the ring off, then place the cooked tenderloin on top and serve immediately.