Beef Fillet Steak with Exotic Fruit and Almond Rice

Ingredients

• 200 g long-grain rice
• Salt
• 15 g almond flakes (1 tbsp)
• 600 g beef fillet steak (4 steaks)
• coarsely ground pepper
• 2 tbsp Rapeseed oil
• 1 tsp red curry paste
• 4 tbsp white rum
• 200 ml coconut milk
• 1 Papaya
• 1 baby pineapple
• 2 Spring Onions
• 1 tsp butter

Instructions

1. 1.

   Cook the rice according to package instructions in salted water.

2. 2.

   Meanwhile, toast the almonds in a dry pan until fragrant.

3. 3.

   Season the steaks with pepper. Heat oil in a skillet and sear each side for 2–3 minutes, then salt. Stir in curry paste and rum, pour in coconut milk, cover and simmer on low heat for about 5 minutes.

4. 4.

   Peel the papaya and pineapple, set aside the seeds. Trim and wash the spring onions. Cut all into bite-sized pieces. Melt butter in another pan and sauté the fruit and onions over high heat for 2–3 minutes.

5. 5.

   Slice the steaks and arrange them with the fruit‑vegetable mixture and sauce on four plates. Sprinkle with papaya seeds.

6. 6.

   Mix the rice with almonds and serve alongside the steaks.