Serves 8
80 min
Beef à la Will Moreland
Recipe GLPRd303e2dde1cf6a
A Southeast Asian–inspired braised beef dish featuring filet or sirloin seared and slow-roasted in a fragrant coconut milk sauce infused with fresh ginger, garlic, green onions, cilantro, chilies, and lemongrass, finished with bright lime juice. Serves 8 as a sophisticated main course.
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Ingredients
2 pounds beef filet or sirloin
2 tablespoons vegetable oil
1 bunch green onions (spring onions), chopped
2 cloves garlic, minced
1 piece fresh ginger root (about 1-1.5 inches), minced
1 tablespoon soy sauce
1 bunch fresh cilantro (coriander), chopped
2 fresh chilies, chopped
1 stalk fresh lemongrass, roughly chopped
2 cans (13.5 oz each) unsweetened coconut milk
1 Juice of 1 lime
Directions
Preheat your oven to 350°F.
Pat the beef dry with paper towels. Heat a large, heavy-bottomed skillet or frying pan over medium-high heat until very hot. Sear the beef on all sides until deeply browned, about 3–4 minutes per side. Remove the meat and set aside on a plate.
In the same pan, add the oil and reduce heat to medium. Sauté the chopped green onions, garlic, and ginger until fragrant and softened, about 3–4 minutes. Stir in the soy sauce, half of the fresh cilantro, and the chopped chilies. Cook for another minute until well combined.
Transfer the seared beef to a roasting tin or braising vessel. Pour the aromatic vegetable and soy mixture over the meat. Distribute the chopped lemongrass around and over the beef, then pour the coconut milk and lime juice over everything.
Cover the roasting tin with foil or a lid and braise in the preheated 350°F oven for 40 minutes, until the beef reaches an internal temperature of at least 145°F for medium-rare doneness. The beef will continue cooking slightly after removal.
Remove from the oven and carefully transfer the cooked beef to a serving platter. Pour the braising liquid through a fine-mesh strainer into a saucepan, discarding the solids. Stir in the remaining fresh cilantro.
Slice the beef as desired and arrange on the serving platter. Pour the finished sauce over the meat and serve immediately while hot.
