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Beef Tournedos with Vegetables and Spinach in Coconut Curry

Source: Beef for All Seasons
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Active Time:  35 Minutes
Total Time:  1 Hour 35 Minutes
  Serves 4
This is one of those delicious dishes with lots of interesting and tantalizing flavors but where no single flavor dominates. When we tested it, it was enjoyed equally well by friends with conservative tastes who don't particularly enjoy anything spicy or exotic, and at the other end of the spectrum, friends who only like foods that are spicy and flavorful!
For Roasted Red Potatoes:
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds new red potatoes (8 to 12 potatoes, depending on size)
For Curry:
1 tablespoon olive oil
1 onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 jalapeno chiles, seeded and minced
2 tablespoons minced garlic
2 tablespoons minced ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
6 ounces eggplant (unpeeled), diced (from a baby eggplant or about 1/2 medium-sized eggplant)
4 Roma tomatoes
10 ounces spinach leaves, well washed
1/4 cup chopped cilantro
1 1/4 cups unsweetened coconut milk
For Tournedos:
1 1/2 pounds beef tenderloin
salt and pepper to taste
2 tablespoons olive oil
12 sprigs cilantro, for garnish
TO PREPARE POTATOES: Preheat the oven to 400 degrees F. Combine the olive oil and garlic in a mixing bowl. Add the potatoes to the bowl, a few at a time, and rub the garlic over the potatoes. Season with salt and pepper. (Larger potatoes can be cut in half or quartered). Arrange the potatoes in a single layer on a baking sheet and roast in the oven for about 35 minutes, or until tender enough to cut with a fork, tossing them occasionally with a little more oil.

TO PREPARE CURRY: Heat the oil in a large saucepan and saute the onion over medium-high heat for about 9 minutes, until browned. Turn down the heat to medium, add the peppers and jalapeno, and cook for about 5 minutes, until softened. Stir in the garlic and ginger and sauté for about 3 minutes, until fragrant. Stir in the cumin, coriander, and turmeric, and cook for about 3 minutes longer. Add the eggplant and tomatoes, and cook over medium heat, covered, for about 15 minutes or until the eggplant is cooked through, stirring occasionally. Pile the spinach and cilantro on top of the vegetables and cook, covered, for 5 minutes longer, until the spinach has wilted. Remove the lid, stir in the coconut milk, and bring to a simmer. Season with salt and pepper and simmer gently for about 5 minutes, until the sauce is thickened and the consistency of heavy cream.

TO PREPARE TOURNEDOS: Slice the tenderloin into 8 equal portions (about 3 ounces each); cut portions from the tapered end of the tenderloin longer and flatten each steak so the tournedos are approximately the same size. Season the tournedos over medium-high heat for about 2 minutes on each side for medium-rare, or 3 minutes on each side for medium. Turn down the heat and saute for 1 minute longer on each side.

TO SERVE: Spoon the curried vegetables in the center of warm serving plates. Place 2 tournedos on top of the vegetables and place 2 or 3 potatoes to the side. Garnish each steak with 3 cilantro sprigs and serve immediately.

WINE RECOMMENDATION: The abundant spiciness in this dish calls for a more acidic wine, such as a Beaujolais or Italian Bardolino. A Spanish Rioja or a California Gamay Beaujolais, made in a similar style, will also work well.

HELPFUL TIPS: This dish can be made equally well with lamb. The vegetables can be prepared earlier in the day up to the point where the coconut milk is added. Then, when ready to serve, reheat the vegetables over low heat and add the coconut milk. If you like picante food, them by all means do not seed the jalapenos, and consider adding a pinch of cayenne at the end.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 750
Fat. Total: 44g
Fiber: 11g
Carbohydrates, Total: 46g
Sodium: 167mg
% Cal. from Fat: 53%
Cholesterol: 106mg
Protein: 46g
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