200 g beef filet (tenderloin)
1 romaine salad cut in long pieces
16 cherry tomatoes cut in boats
1 cucumber without seeds, cut in long pieces
1 red onion cut thinly
1 handful mint leaves
3 tablespoons fish sauce
3 tablespoons lime juice
3 tablespoons sugar
1 small Thai chili
1/2 clove of garlic
- Sear the filet on all sides, and fry it until its medium, about 7-10 min, depending on the size. Cut the meat in thin slices and plate the meat together with greens.
- Mix fish sauce, lime juice and sugar. Add the chili and garlic in a mortar and pestle, and mash it to a paste, add the liquid and stir together, make sure the sugar it’s been dissolved. Then add the dressing all over the salad and serve.
- Garnish with crushed peanuts and chopped mint leaves.