Yields 16 appetizers
Ingredients
2 lbs. beef tenderloin cut, into 1-oz. strips
8 oz. tamarind sauce
2 tbsp. honey
1 tbsp. curry powder
1 tbsp. sesame oil
2 oz. olive oil
8 oz. water
2 tbsp. red curry paste
24 water-soaked skewers
Directions
Bring all ingredients (except tenderloin) to a boil over medium heat. Let cool. Meanwhile, skewer the tenderloin and place in a shallow pan. Pour liquid ingredients over the skewered tenderloin, cover and let rest overnight. Grill or sauté until rare. Transfer to seasonal serving piece and serve.