Ingredients
Dressing:
4 tbsp hot chilli oil
4 tbsp sesame oil
60ml (2fl oz) rice wine vinegar
60ml (2fl oz) soy sauce
Beef and salad:
225g (8oz) fillet mignon, 25-38mm (1-1 1/2in) thick
Salt and freshly ground black pepper to taste
Oil
225g (8oz) torn lettuce leaves
15g (1/2oz) coarsely torn mint leaves plus whole leaves for garnish
15g (1/2oz) chopped coriander leaves, plus whole leaves for garnish
15g (1/2oz) purple basil leaves
185g (6oz) thinly sliced red onion
30g (1oz) daikon (white radish), cut into strips
1 tsp finely chopped fresh hot chilli peppers
3 tsp fish sauce
Steps
1. For dressing combine, combine all the ingredients in a small bowl; set aside.
2. Prepare a charcoal grill or preheat a grill to high heat.
3. Season the beef with salt and pepper. Brush with oil. Cook the fillet mignon for about 3-4 minutes on each side for rare. Allow the beef to stand covered by a tent of tin oil for at least 5 minutes.
4. While the beef is resting, combine the lettuce, mint, coriander, basil, onion, daikon and chillies in a large bowl.
5. Slice the beef into 3mm (1/8in)-thick slices and toss them with the fish sauce. Add the beef to the bowl of lettuces, add the dressing and toss. Serve on chilled plates and garnish with mint and coriander leaves.
From : Low-Carbo Cooking
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