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Recipe | Nov 26 2021
Just like the jerky, this is a snacky beef dish made super special by using wagyu tenderloin. It’s something my grandma would serve at her restaurant, not with wagyu, but with filet mignon, which was radical at the time. The idea of a Thai restaurant using a premium cut for satay was unheard of. This takes it up another notch by using Westholme wagyu.
All we do is cut it into strips, marinate it and let it dry in a low oven. After that, you fry it till it’s crisp but the interior is sThe idea is simple: strips of tenderloin marinated with coconut curry, put on skewers, grilled and served with spiced peanut and coconut sauce. It’s super tasty but it’s elegant at the same time.
Serves 4, as a snack
Time 40 minutes, plus 30 minutes cooling and 1 hour marinating
Steak
1/2 cup coriander leaves (cilantro)
1/2 cup garlic cloves
1 cup vegetable oil
2 cans coconut milk
1/2 cup coconut sugar, grated
1 cup fish sauce
2 tbsp coriander powder
2 tsp turmeric powder
2 1/2 tbsp curry powder
1 tbsp kosher salt
2 1/2 tbsp honey
1 x Westholme wagyu tenderloin / filet mignon
bamboo skewers
Peanut sauce
3/4 cup peanut butter
1 can coconut milk
1 tbsp red curry paste
1/2 cup sugar
1/4 cup fish sauce
1 tbsp coriander powder
1/2 tbsp paprika
METHOD
Steak
Peanut sauce