Beef Tenderloin Curry
|Lean beef tenderloin||15 Ounce (From Which All Fat Except The Marbling Has Been Removed)|
|Dry white wine||1 Tablespoon|
|Unsweetened pineapple juice||5 Ounce (10 Tablespoon)|
|Chopped garlic||1 Pinch (Fresh Ones)|
|Curry powder||1⁄4 Teaspoon|
|Pineapple cubes||1⁄2 Cup (8 tbs) (1/4 Inch Size, Fresh Ones)|
|Unsweetened shredded coconut||1⁄3 Cup (5.33 tbs), toasted slightly in the oven|
Brown the beef fillets in a dry, very hot pan.
Remove when medium rare.
Use a spatula.
Do not overload the pan.
No juice will be lost by the meat if the pan is hot enough.
To the brown meat glaze on the bottom of the pan, add the wine.
Remove from the fire and allow the alcohol to evaporate.
Do not burn the glaze.
Add the remaining ingredients.
The sauce should thicken in about 3 minutes.
Replace the meat in the sauce to reheat.
Remove each fillet to a hot plate, garnishing with the sauce to coat the meat and a few pineapple cubes on each fillet.
Serve at once with a pinch of coconut on top.