||Before cooking: Place tenderloin on a plate and truss with cooking string at 2 cm intervals.
||For the sauce: Place coconut cream, kecap manis and garlic in a small saucepan and bring to the boil, simmer for 5 minutes until slightly thickened. Add lemon juice and mix to combine. Spoon half the sauce over the beef and use a brush to coat the beef with the sauce.
Mix peanut butter into the remaining sauce in the pan and reserve for gado gado salad.
||To cook: Preheat a lightly oiled flat BBQ plate or non-stick frying pan to medium high heat and sear beef on all sides for 5 minutes or until browned.
||Preheat oven to 400°F / 200°C (180°C fan-forced) and cook in the oven for 20 to 25 minutes or until cooked to your liking. Rest for 10 minutes, then slice.
||To serve: Serve with gado gado salad, peanut sauce and rice.