Wolfgang Hanau
West Palm Beach, FL
Ingredients:
2lbs Tenderloin Tips
The marinade:
1 cup coconut milk
4 tbsp lime juice (from about 2 limes)
2 tbsp sugar
1 tbsp minced garlic
2 tbsp soy sauce
2 tbsp chopped cilantro
1 tsp red pepper flakes
The peanut sauce:
1/2 cup white balsamic vinegar
1/2 cup water
1/4 cup sugar
1 cup roasted unsalted peanuts
2 tbsp grated fresh ginger
1 tbsp minced garlic
2 tbsp chopped cilantro
1 tsp red pepper flakes
1/2 tsp salt
3 tbsp soy sauce
1 tbsp peanut oil
Directions:
In large bowl combine all marinade ingredients and mix well. Thread the beef tenderloin strips onto 6-8 inch skewers, leaving a small space between each strip to ensure even cooking. Place skewers in a large shallow pan, pour marinade over and let stand refrigerated 10-15 minutes. In the meantime make the peanut sauce.
Peanut sauce:
In a small saucepan, combine the vinegar, water and sugar. Bring to a boil and simmer for 5 minutes, stirring occasionally. Remove from heat and allow to cool. Put the peanuts and the vinegar-sugar mixture into a food processor and puree to chunky smooth. Add the ginger, garlic, cilantro, red pepper flakes and salt and mix well. Add the soy sauce and peanut oil and heat until well intergrated. Set aside.
Remove beef from marinade, drain and discard the marinade. Over hot coals grill the beef steak slices until well seared: only 1-2 minutes on each side. Remove from heat and serve with peanut sauce for dipping.
