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Ingredients
Steak Fillet with Exotic Fruit and Almond Rice
- Ingredients
- 200 grams Long grain rice
- salt
- 1 Tbsp slivered almonds (15 grams)
- 4 Steak fillet (about 150 grams)
- coarsely ground peppers
- 2 Tbsps Canola oil
- 1 tsp red Curry paste
- 4 Tbsps white Rum
- 200 milliliters Coconut milk
- 1 Papaya
- 1 Pineapple
- 2 scallions
- 1 tsp butter
Cook the rice in salted water according to package instructions.
Toast the almonds in a dry pan until fragrant.
Season the steak fillet with pepper. Heat oil in a pan and sear the steak fillet on each side for 2-3 minutes. Season with salt. Stir in the curry paste and rum, pour in the coconut milk, cover and allow to simmer for about 5 minutes on very low heat.
Peel the papaya and pineapple and keep aside the papaya seeds. Cut the papaya and pineapple into bite-sized pieces. Rinse and chop the scallions. Heat butter in another pan and saute the papaya, pineapple and scallions over high heat fry 2-3 minutes.
Cut the steak fillet into slices and serve with the fruit-vegetable mixture and sauce on 4 plates. Sprinkle with papaya seeds.
Serve the rice with toasted almonds and the steak fillet.
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |