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Chargrilled Eye Fillet with Massaman Sauce

Massaman curry is a fusion of Thai- and Indian-style curries, utilizing both a red-style curry paste (Thai influence) and dry whole spices like cumin, coriander, cinnamon, and nutmeg (Indian influence). Another essential ingredient is roasted peanuts, which add an extra layer of richness and texture to the curry.

Serves 8


  • 1000 grams potatoes, small, washed

  • 500 grams French onions, peeled

  • 4 tablespoons vegetable oil

  • salt and pepper

  • 2 tablespoons oyster sauce

  • white pepper, to season

  • 2000 grams eye fillet

  • 2 tablespoons vegetable oil


  • 4 cups coconut cream

  • 4 tablespoons massaman paste

  • 4 tablespoons palm sugar

  • 4 tablespoons fish sauce

  • 4 tablespoons tamarind water

  • 8 chilies, red, large, cut in half lengthways

  • 1/2 cup roasted peanuts, chopped, to garnish


  1. Preheat oven to 200°C. Quarter potatoes and place in a baking dish with the whole shallots, vegetable oil and seasoning. Bake until the potatoes are golden and the shallots are soft, about 45mins.

  2. Rub the oyster sauce and white pepper into the eye fillet. Oil the barbecue and heat to high. Cook fillet for 10 mins on one side and turn and cook a further 10mins to give a medium-rare steak. Cook longer if desired. Place fillet on a plate, cover loosely with foil and rest in a warm place.

  3. To make the sauce, heat half a cup of coconut cream in a wok until sizzling and starting to separate. Add curry paste and cook over a low heat, stirring constantly, for about 5mins. Add remaining coconut cream, palm sugar, fish sauce and tamarind water. Bring to the boil, add the red chilies, then reduce heat to a simmer and cook until it reaches the desired consistency.

  4. To serve, slice the eye fillet into medallions and transfer to individual serving plates with the roasted potatoes. Scatter golden shallots over meat and spoon over sauce. Garnish with chopped peanuts.

Recipe and photo from Spirit House, Yandina, QLD.


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