Beef Fillet In Coconut Recipes

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FILLET OF BEEF



Fillet of Beef image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 4

1 (4 to 5 pound) fillet of beef, trimmed and tied
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
  • Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.

FISH FILET IN THAI COCONUT CURRY SAUCE



Fish Filet in Thai Coconut Curry Sauce image

You can use any type of fish filet for this delicious curry dish like halibut, tilapia, or cod. I have also cooked chicken in the same curry sauce before. Serve with plenty of rice.

Provided by barbara

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
3 shallots, finely chopped
2 tablespoons red curry paste
1 (14 ounce) can coconut milk
1 cup chicken broth
½ teaspoon white sugar
salt and ground black pepper to taste
4 white fish filets
¼ cup chopped fresh cilantro
¼ cup green onions, chopped
½ lime, juiced
½ lime, cut into wedges

Steps:

  • Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
  • Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
  • Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 13.3 g, Cholesterol 57.6 mg, Fat 26.1 g, Fiber 2.1 g, Protein 43.3 g, SaturatedFat 19.4 g, Sodium 2225.9 mg, Sugar 3 g

BEEF TINAKTAK



Beef Tinaktak image

Tinaktak (pronounced tee-nack-tack) may have originated from the sound of chopping meat: tak! tak! tak! It is one of Guam's favorite comfort foods and definitely a favorite of mine since it is so simple to make yet yields a tasty dish! Serve over hot steamed rice (white or brown).

Provided by Sheila Baker

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 45m

Yield 4

Number Of Ingredients 14

1 pound lean ground beef
2 tablespoons olive oil
1 onion, diced
1 cup halved cherry tomatoes
1 cup (1-inch) sliced green onions
¼ cup light soy sauce, divided
1 lemon, juiced, divided
3 cloves garlic, minced
1 cube beef bouillon
½ teaspoon ground black pepper
1 (8 ounce) can sliced water chestnuts, halved
1 cup 1-inch cut green beans
1 (13.5 ounce) can coconut milk
1 hot red chile pepper (donne'sali), chopped

Steps:

  • Place beef in a large skillet over medium heat; cook and stir until browned, about 8 minutes. Transfer to a plate lined with paper towels to drain excess grease.
  • Heat oil in a large skillet over medium-high heat. Add onion, tomatoes, green onions, 3 tablespoons soy sauce, 1/2 the lemon juice, garlic, beef bouillon, and black pepper. Cook and stir until flavors combine, 2 to 3 minutes. Stir in water chestnuts and green beans; cook and stir until tender, 8 to 10 minutes.
  • Stir drained ground beef, remaining 1 tablespoon soy sauce, and lemon juice into the skillet. Pour in coconut milk slowly; add chile pepper. Reduce heat to low and simmer until coconut milk is heated through, 2 to 3 minutes. Remove from heat.

Nutrition Facts : Calories 562.3 calories, Carbohydrate 24.3 g, Cholesterol 74.4 mg, Fat 41.5 g, Fiber 5.8 g, Protein 27.4 g, SaturatedFat 24.6 g, Sodium 851.8 mg, Sugar 5.8 g

COCONUT BEEF



Coconut Beef image

Make and share this Coconut Beef recipe from Food.com.

Provided by Parsley

Categories     Coconut

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons vegetable oil
1 large Spanish onion, sliced thinly
3 garlic cloves, crushed
1 1/2 lbs boneless sirloin steaks, trimmed and cut into 1/2-inch strips
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
2/3 cup shredded coconut
2 teaspoons light-brown sugar
1 tablespoon lemon juice
1 1/4 cups beef stock
thin slivers red bell pepper
chopped green chili

Steps:

  • Heat oil in a large skillet/wok. Add Spanish onion slices and garlic and fry gently until soft.
  • Add beef strips and fry, stirring, until brown.
  • Add the spices to beef and cook 2 minutes.
  • Add coconut, brown sugar, lemon juice and beef stock; stir well. Simmer gently, uncovered, 20-30 minutes, stirring occasionally, or until mixture is thickened and dry. (Cook only 20 minutes for a moister mixture).
  • **Stir mixture more frequently towards end of cooking time to prevent sticking. Garnish with slivers of bell pepper and green chilies .

Nutrition Facts : Calories 646.3, Fat 42.4, SaturatedFat 16.8, Cholesterol 153, Sodium 399.1, Carbohydrate 15.5, Fiber 1.7, Sugar 10.7, Protein 49.3

THAI COCONUT BEEF



Thai Coconut Beef image

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (3 pounds), halved
1 teaspoon salt
1 teaspoon pepper
1 large sweet red pepper, sliced
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced fresh gingerroot
1/2 pound fresh sugar snap peas, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges

Steps:

  • Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.

BEEF FILLET IN COCONUT



Beef Fillet in Coconut image

Make and share this Beef Fillet in Coconut recipe from Food.com.

Provided by JustJanS

Categories     Coconut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

500 g filet of beef
2 garlic cloves, crushed
2 teaspoons finely grated lemon rind
1 teaspoon grated fresh ginger
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
2 teaspoons brown sugar
3 tablespoons vegetable oil
1/2 cup desiccated coconut (unsweetened)
3 spring onions, 3 spring onions cut into long strips
1/2 cup coconut milk (unsweetened)

Steps:

  • Cut the beef into thin slices.
  • Mix together the garlic, lemon rind, ginger, coriander, turmeric, sugar and 2 tablespoons of the oil, add the beef and toss well to coat.
  • Cover and chill for 1 hour.
  • Heat the remaining oil in a wok or frypan; add the beef and stir fry in batches until well browned.
  • Add the coconut and spring onion and fry for 1 minute; return all the meat and juices to the pan.
  • Add the coconut milk and stir until heated; serve over rice.

Nutrition Facts : Calories 586.6, Fat 49.5, SaturatedFat 21.6, Cholesterol 87.5, Sodium 123.2, Carbohydrate 12, Fiber 2.1, Sugar 8.8, Protein 24.1

PACIFIC ISLAND FISH IN COCONUT SAUCE



Pacific Island Fish in Coconut Sauce image

This was posted in response to a request re: coconuts. It is not especially "Heart Smart" so I would categorize it as a special dish for an occasional treat.

Provided by Stewie

Categories     Coconut

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 pieces white fish fillets, cleaned and fileted
2 cups coconut cream
2 tablespoons finely chopped onions
1 teaspoon salt
chopped chili (optional)
1 tablespoon cornstarch
1 tablespoon lemon juice
1 -2 tomatoes
flour

Steps:

  • To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
  • Bring the mixture to a boiling point, stirring all the time.
  • Do not allow sauce to boil hard as it will become lumpy.
  • Simmer for 3 minutes, then remove from the heat.
  • Dip pieces of fish in flour seasoned with salt and pepper.
  • Brown lightly in hot oil.
  • Place the fish in a casserole dish and pour the sauce over the top.
  • Garnish with slices of tomato.
  • Bake at 300F degrees for 20 minutes.

Nutrition Facts : Calories 200.2, Fat 17.5, SaturatedFat 15.5, Sodium 438.2, Carbohydrate 10.8, Fiber 2.5, Sugar 6.8, Protein 2.9

COCONUT-BRAISED BEEF



Coconut-Braised Beef image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

2 hot dried red chilies
3 garlic cloves, peeled
1 1-inch piece ginger, peeled and roughly chopped
1 tablespoon chili powder
Juice and zest of 2 limes, or 2 tablespoons rice or other mild vinegar
2 tablespoons corn, grapeseed or other neutral oil
1 1/2 pounds beef, preferably chuck, cut into 1-inch cubes
2 cups coconut milk (or 1 can, about 1 1/2 cups, plus 1/2 cup water)
Salt to taste

Steps:

  • Put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine.
  • Heat oil over medium-high heat in a skillet that can later be covered. Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add beef, and cook, stirring occasionally, until browned and covered with sauce.
  • Pour in coconut milk, and bring mixture to a boil. Lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2.
  • Uncover and cook until sauce is very thick and caramel-colored, stirring frequently so it does not brown. Season to taste with salt, and serve with white rice.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 40 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 25 grams, Sodium 737 milligrams, Sugar 1 gram, TransFat 0 grams

COCOA-CRUSTED BEEF TENDERLOIN



Cocoa-Crusted Beef Tenderloin image

My family and I have cooking competitions with secret ingredients and a 30-minute time limit. This tenderloin recipe earned me a sweet victory. - Gina Myers, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

4 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
3 tablespoons baking cocoa
3 tablespoons finely ground coffee

Steps:

  • Preheat broiler. Sprinkle steaks with salt and pepper. In a shallow bowl, mix cocoa and coffee. Dip steaks in cocoa mixture to coat all sides; shake off excess., Place steaks on a rack of a broiler pan. Broil 3-4 in. from heat 9-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 252 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 296mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges

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