Haute Cuisine Rendang

Ingredients

While the essence of Rendang remains intact, this haute cuisine rendition incorporates refined techniques and presentation. The dish is elevated with the use of premium ingredients, meticulous cooking methods, and an artistic plating style. The flavors are intensified, and the textures are delicately balanced to create a truly exceptional dining experience. We alse have the original recipe for Rendang, so you can check it out.

• 1 kg (2.2 lbs) beef tenderloin, thinly sliced 1 kg (2.2 lbs) beef tenderloin, thinly sliced
• 4 shallots, finely chopped 4 shallots, finely chopped
• 6 cloves garlic, minced 6 cloves garlic, minced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 cinnamon sticks 2 cinnamon sticks
• 4 star anise 4 star anise
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• 400 ml (1 2/3 cups) coconut milk 400 ml (1 2/3 cups) coconut milk
• 200 ml (3/4 cup) beef stock 200 ml (3/4 cup) beef stock
• 2 tbsp tamarind paste 2 tbsp tamarind paste
• 2 tbsp palm sugar 2 tbsp palm sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat some oil over medium heat. Sauté the shallots and garlic until fragrant.
2. 2.
   Add the lemongrass, kaffir lime leaves, cinnamon sticks, star anise, cardamom pods, and cloves. Stir fry for a minute to release the aromas.
3. 3.
   Add the beef tenderloin slices and cook until browned on all sides.
4. 4.
   Pour in the coconut milk and beef stock. Stir in the tamarind paste and palm sugar. Season with salt to taste.
5. 5.
   Reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
6. 6.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Beef tenderloin — Ensure the beef is thinly sliced for quick and even cooking.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin to release their flavor.
• Kaffir lime leaves — Tear the leaves slightly to release their aromatic oils.
• Tamarind paste — Dissolve the tamarind paste in a little warm water before adding it to the dish.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar.

Tips & Tricks

• For an extra layer of flavor, marinate the beef tenderloin in the spice mixture overnight before cooking.
• To achieve a velvety texture, simmer the dish on low heat for a longer period.
• If the sauce is too thin, remove the beef slices and simmer the sauce on high heat until it thickens.
• Serve the Rendang with steamed jasmine rice to balance the richness of the dish.
• Leftover Rendang can be stored in the refrigerator for up to 3 days and tastes even better the next day.

Serving advice

Serve the Haute Cuisine Rendang as the centerpiece of an elegant dinner. Plate the tender beef slices with a drizzle of the rich sauce, garnished with fresh cilantro. Accompany it with fragrant jasmine rice and a side of sautéed vegetables for a complete and sophisticated meal.

Presentation advice

Create an artistic presentation by arranging the beef slices in a circular pattern on a large white plate. Drizzle the sauce in an elegant design around the beef, and sprinkle some finely chopped cilantro on top for a pop of color. This visually stunning presentation will impress your guests.