Name: Spiced Masala Beef with Parsnip
Yield: Serves 4
Cuisine: Balinese
Ingredients: 4 cloves garlic, chopped; 250 g parsnips, chopped into 3 cm chunks; 2 teaspoons sea salt; 1 teaspoon freshly ground white pepper; 4 coriander roots, chopped; 1 brown onion, diced; 2 tablespoons minced lemongrass; 2 teaspoons coriander seeds, roasted and ground; 75 ml vegetable oil; 750 ml Beef Stock; 500 g beef tenderloin fillet, cut into 4 thick medallions; 2 teaspoons belacan (Malaysian shrimp paste), dry-roasted; 40 g unsalted butter, diced; ½ teaspoon mild curry powder; 2 teaspoons dried prawns, ground to a floss in a spice grinder; 50 ml thick (45%) cream; 1 tablespoon chopped ginger; 1 tablespoon shaved palm sugar; 2 teaspoons chopped galangal; 1 teaspoon ground turmeric; 1 teaspoon Sichuan peppercorns, roasted and ground; 1 teaspoon cumin seeds, roasted and ground; 75 ml coconut cream; 2 makrut lime leaves, chopped; 4 candlenuts; 2 teaspoons chopped turmeric; 5 small red chillies, chopped; 20 ml fish sauce; 2 tablespoons tomato puree; 1 teaspoon freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This is the rock-star version of steak and mash. I created the recipe in honour of Marita, a friend who loves a good steak and often cooks one for me too.

Ingredients

75 ml coconut cream
2 tablespoons tomato puree
1 tablespo

Asia
Indonesia
Main course
Gluten-free
South East Asia

Method

To make the paste, blend half the oil with all the ingredients in a food processor to make a smooth paste. Heat the remaining oil in a heavy-based pan, add the paste and cook for 5–6 minutes until fragrant, stirring constantly to prevent sticking. Remove half the paste and set aside to cool.

Add the coconut cream and tomato puree to the remaining paste in the pan and simmer for 10 minut

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