Bloody Brilliant Beef Tenderloin with Cucumber-Coconut Sauce

Bloody Brilliant Beef Tenderloin with Cucumber-Coconut Sauce
Chef Brainy
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.


  • 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)


  1. **Preheat the grill**, you numbskulls! Get it hot, about 200°C (400°F).
  2. **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.
  3. **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!
  4. **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.
  5. **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.
  6. **Slice the Beef** against the grain, you muppets! You want thin slices, not bloody chunks.
  7. **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.

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