Crispy Fillet Steak with Chilli Sauce and Lime Lemongrass Pilau

Fillet steaks dusted in star anise and potato flour, served with a fragrant citrus lemongrass rice and sticky chili sauce.

Beef Main Course Spicy Gourmet Rice

Estimated Nutrition

Calories

1053.2

kcal / serving

4212.8 kcal total

Carbs

127.2g

per serving

508.6 g total

Fat

35.6g

per serving

142.2 g total

Protein

56.1g

per serving

224.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Potato Flour

150

Caster Sugar

CondimentsSauces

150

Rice Wine Vinegar

tbsp

Tamari Soy Sauce

Dairy

Butter

Fruits

piece

Lime

Zest and juice

GrainsCereals

300

Basmati Rice

Liquids

450

Vegetable Stock

May substitute chicken stock

Meat

1000

Fillet Steak

4 steaks of 250g each

NutsSeeds

clove

Garlic

Finely diced

stem

Lemongrass

Outer leaves removed and finely diced

tbsp

Coriander

Fresh leaves, roughly chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

tsp

Star Anise

Ground

tsp

Chilli Flakes

Dried

OilsFats

Vegetable Oil

For the pilau

Vegetable Oil

To rub on steaks

Olive Oil

Light

Vegetables

piece

Onion

Finely diced

Ginger

Peeled and finely grated

Method

Heat a deep pan, add oil and butter, and cook onion, garlic, and lemongrass until softened.

Stir in the rice for one minute, then add the stock and simmer.

Cover and simmer gently for 15 minutes until the stock is absorbed.

Mix in the lime zest, juice, and coriander, then season with salt and pepper.

Rub steaks with oil and coat thoroughly with a mixture of potato flour and star anise.

Fry steaks in hot olive oil for 2-3 minutes per side, then rest for 3 minutes.

Simmer rice wine vinegar and sugar in a pan, then add soy, chilli, and ginger until thickened.

Serve thick slices of steak over the pilau rice and drizzle with the chilli sauce.