Peanut Butter Curry with Grilled Beef Fillet

• 150 g smooth peanut butter 
• 2 large onions, quartered 
• 1 tbsp grated ginger 
• 1 tbsp grated garlic 
• 1 tbsp freshly grated turmeric 
• 1 tsp ground turmeric 
• 1 tsp cayenne pepper 
• 2 green chillies, deseeded 
• 2 tbsp olive oil 
• 2–3 tins coconut milk (400 ml each) 
• 1 stock cube or sachet of chicken stock 
• Sea salt and freshly ground black pepper, to taste 
• 500 g baby sweet potatoes, halved 
• 800 g organic beef fillet 
• 400 g Bimi (tenderstem broccoli) 
• 200 g sugar snap peas 
• Red chilli, thinly sliced, to garnish 
• Spring onions, sliced, to garnish 
• Purple radish sprouts, to garnish 
• Micro herbs, to garnish

Dissolve the peanut butter in 400 ml of boiling water. Place the onions, ginger, garlic, turmeric, chillies and spices into a food processor and blend to a smooth paste.

Cut the fillet into two equal-sized pieces, rub with olive oil, and season well. Heat a splash of olive oil in a cast iron casserole and sear the fillet pieces for 3–5 minutes per side, depending on your preferred doneness. Remove from the pot and set aside.

Add another splash of olive oil to the pot and gently fry the sweet potatoes until lightly browned. Remove and set aside.

Add the prepared paste to the pot with a little oil and sauté until softened and fragrant. Stir in the coconut milk, peanut butter, water, and chicken stock. Season with salt and pepper. Return the sweet potatoes to the sauce and let it simmer for 20 minutes, until tender.

Add the Bimi and sugar snap peas and cook for a further 5 minutes, until bright green and just tender. Remove from the heat.

Slice the beef fillet and serve on top of the curry, finishing with your choice of garnishes: sliced red chilli, spring onions, radish sprouts and micro herbs. Delicious with steamed rice or noodles.