Bloody Brilliant Beef Tenderloin with Cucumber-Coconut Sauce
What Started it all:
Beef Tenderloin, Cucumber, coconut milk, grill
Today, we're going to cook a bloody fantastic Beef Tenderloin with a refreshing Cucumber-Coconut Sauce that'll make your taste buds sing.
Ingredients
- 1 x 1.5 kg Beef Tenderloin
- 2 large Cucumbers, peeled and thinly sliced
- 1 can of full-fat Coconut Milk
- 2 tbsp Olive Oil
- Salt and Pepper, to taste
- Fresh Cilantro, chopped (optional)
Instructions
- **Preheat the grill**, you numbskulls! Get it hot, about 200°C (400°F).
- **Season the Beef Tenderloin** with Salt and Pepper. Don't just sprinkle it like a bloody amateur, make sure you massage it into the meat.
- **Grill the Beef** for 4-5 minutes per side, or until it reaches your desired level of doneness. I like mine medium-rare, so don't overcook it, you blithering idiots!
- **While the Beef is cooking**, heat the Olive Oil in a pan over medium heat. Add the sliced Cucumbers and cook until they're slightly softened, about 3-4 minutes.
- **Add the Coconut Milk** to the pan and stir to combine. Bring the mixture to a simmer and let it cook for 5-7 minutes, or until the sauce has thickened slightly.
- **Slice the Beef** against the grain, you muppets! You want thin slices, not bloody chunks.
- **Serve the Beef** with the Cucumber-Coconut Sauce spooned over the top. Garnish with chopped Cilantro, if you're not a complete and utter disaster in the kitchen.
There you have it, a bloody brilliant recipe that's sure to impress your dinner guests. Now, stop messing around and get back in the kitchen to cook it! And for God's sake, don't mess it up or I'll be coming for you!