Cashew Satay Beef Eye Fillet Skewers

Ingredients

• 1 pack Silver Fern Farms Beef Eye Fillet Steaks
• 1½ Tbsp canola oil, divided
• 1 Tbsp sesame oil
• 2 garlic cloves, crushed
• 2 Tbsp red curry paste
• 2 tsp ground turmeric
• 1 Tbsp honey
• 1 Tbsp fish sauce
• 1 tsp salt
• 400ml can of coconut cream
• 200g roasted cashews

Method

Blitz the cashews in a food processor.

Heat a small saucepan and add 1 Tbsp canola oil, sesame oil, and garlic. Fry for 2 mins then add red curry paste, turmeric, honey, fish sauce, and salt. When simmering, add the coconut cream and cashews. Mix until combined. Remove from heat and allow to cool for 10 mins.

Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging, slice into cubes.

Place the beef in a glass container and spoon 3-4 Tbsp of the sauce into it, mix well. Add the remaining 1/2 Tbsp canola oil, mix well and refrigerate for at least 1 hour. If using bamboo skewers, soak them in water.

Thread the beef onto the skewers. Keep the leftover marinade.

Heat a skillet and drizzle generously with oil. Cook the skewers, rotating until all sides are browned and the beef has cooked through.

Heat the leftover sauce in a small saucepan and serve the skewers with the dipping sauce.