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Malaysian Sarawak Black Pepper Crusted Beef Fillet Served with Cauliflower-Cumin Puree
by Rasa Sayang Spice Market Cafe (Penang, Malaysia)
Directions
Serves 4.
Season the beef fillet with salt and then coat it with crusted black pepper.
Cut cauliflower into florets, then cook in lightly salted water and drain.
Blend cauliflower until fine. Place in a pot and stir in cumin and seasoning over a low flame. Keep warm.
Pan grill the steaks to taste and serve with cauliflower.
Deglaze pan with a little stock and red wine to make the sauce.
Ingredients
- 1 ¼ lb. Beef fillet
- 1.76 oz. Sarawak black pepper, crushed
- 1/3 cup Clarified butter
- 1 1/3 cups Cauliflower
- ½ tbsp Cumin powder
- Salt to taste
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).