Categories: Beef, Oriental 
      Yield: 4 servings 
  
--------------------------------COCONUT MILK-------------------------------- 
  1 1/2 c  Water                               1 c  Packed, flaked coconut 
 
-----------------------------------STEAKS----------------------------------- 
      4    Beef tenderloins, cut 1"            2 tb Creamy peanut butter 
           Thick (approx. 4 oz. each)          2 ts Curry powder 
      1    Coconut Milk                             Kiwi fruit, peeled and 
      2 tb All-purpose flour                        Sliced, if desired 
    1/4 ts Salt                                     Flaked coconut 
    1/2 ts Butter                                   Parsley sprigs 
    1/2 ts Vegetable oil                   
  
  Prepare coconut milk.Combine flour and salt;dust beef tenderloin 
  steaks.Shake off excess flour and reserve.heat butter and oil in large 
  heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8 
  minutes or to desired degree of doneness, turning once.Remove steaks,keep 
  warm.Reduce heat to medium low. Add reserved flour to pan and cook just 
  until brown,stirring constantly.Stir in peanut butter and curry powder 
  until smooth. Gradually,add coconut milk and cook until sauce comes to a 
  boil and thickens,stirring constantly.Return steaks to pan and turn to coat 
  with sauce. Place steaks on heated platter.Garnish with Kiwi and parsley 
  sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings. 
  COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup 
  packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at 
  high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut 
  milk,discarding coconut.Makes about 1 1/4 cups.