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Roasted Tenderloin Beef 
with Tropical Fruit Salsa
Semur Daging Sapi

The use of tropical fruits for the salsa gives a fresh new flavour to this fusion dish. You can replace the beef tenderloin with pork tenderloin, fish fillets, chicken breast or tofu.

Serves 4


  • 600g beef tenderloin (150g each)

  • 1 tsp salt

  • 1 tbsp black pepper

  • 2 tbsp lime juice

  • 2 tbsp vegetable oil for browning the beef

Fruit salsa:
  • 1 small pineapple, peeled

  • 1 small papaya, peeled and desseded.

  • 1 ripe mango, peeled

  • 5 cm ginger, peeled and finelty chopped

  • 5 red chillies, finely chopped

  • 5 shallots, peeled and finely chopped

  • 6 tbsp extra virgin olive oil

  • 4 tbsp lime juice

  • A handful of mint, or basil or corinader leaves

  • Salt and black pepper to taste

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  1. Heat the oven to 180°C or gas mark 4.

  2. Season the tenderloin with salt and generous black pepper. Drizzle over with lime juice.

  3. Heat a frying pan, add the oil and brown the beef by cooking it for 2 minutes each side.

  4. Transfer the beef onto an ovenproof tray or dish and cook for 10 minutes for medium cooked beef. While the beef is cooking, prepare the salsa.

  5. Remove the beef from the oven and let it rest for 5 minutes.

  6. To serve: spoon the salsa onto a plate. Using a mould ring, put 3-4 tablespoons of salsa into the ring and compact. Carefully lift the ring off, then place the cooked tenderloin on top and serve immediately. 

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