Recipe by Sharlene~W
A quick, easy and very tasty Thai dish. Adopted 9/06 (Mean Chef)
Top Review by Miraklegirl
Very tasty and authentically thai. I used soy sauce in place of the fish sauce (kosher restriction) which probably affected the overall taste a little, but not much. I served the salad over cold asian noodles and everyone enjoyed it. Thanks Mean.
- 1 lb center cut beef tenderloin
- 1⁄2 teaspoon fresh ground black pepper
- 5 tablespoons fresh lime juice, to taste
- 2 tablespoons asian fish sauce, to taste
- 1⁄2 teaspoon sugar, to taste, if desired
- 2 small Thai red chili peppers (or serrano) or 2 small Thai green chili, minced (or serrano)
- 1⁄2 cup thinly slices shallot (about 2 large)
- 4 scallions, cut into 1/2 inch pieces
- 1⁄2 cup packed fresh coriander leaves, washed well and spun dry
- 2 tablespoons finely chopped fresh mint leaves
- 1 seedless cucumber
Directions See How It's Made
- Prepare grill (or preheat broiler).
- Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces.
- Rub both sides of each piece with black pepper, pressing it into meat.
- Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare.
- (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes (I actually prefer it warm).
- If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing.
- But beef across grain into very thin slices.
- In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
- Add beef, shallots, scallions, coriander, and mint and toss will.
- Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
- Arrange cucumber around edge of a platter and mound beef salad in center.
- Garnish beef with coriander sprig and serve with rice.