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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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with cilantro, mint, lime and peanuts Ingredients:
1 teaspoon vegetable oil |
3/4 lb beef tenderloin, with sinew and fat trimmed |
salt and pepper |
2 large shallots, thinly sliced |
1/4 cup skinless roasted peanuts, roughly chopped |
1/8 cup mint leaf, stems removed and large leaves torn in half |
1 bunch fresh cilantro leaf, roughly chopped |
1 1/2 romaine lettuce hearts |
1 pinch red pepper flakes |
1 garlic clove, peeled |
1/4 teaspoon salt |
1 lime, zest of |
1 tablespoon brown sugar |
1/3 cup lime juice |
1/2 teaspoon thai fish sauce |
1/2 teaspoon soy sauce |
Directions:
1. rub oil all over beef and lightly season it with salt and pepper. let it rest at room temperature for 15 minutes, covered with plastic wrap.
2. heat a heavy skillet or grill pan. sear beef over high heat until the outside is a dark brown, then remove from pan and let rest at room temperature for 15 minutes.
3. meanwhile, for the dressing, grind red pepper flakes, garlic, salt, lime zest, and brown sugar in a mortar, until it is a paste. add lime juice, fish sauce and soy sauce; mix thoroughly.
4. slice beef thinly against the grain and place the slices in a bowl with the shallots, half of the peanuts, and most of the mint and cilantro leaves. pour all of the dressing over the beef mixture and gently toss together.
5. to serve, divide lettuce leaves between 2 plates and then place beef salad on top. scatter remaining peanuts and herbs on top.
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