Preparation Time: 40 minutes, including 18 minutes cooking time
Serves: 6
| Ingredients | Preparation |
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Beef: 1.2kg meat (fillet, rump) Oil Salt/Pepper Salad: ½ bunch of mint, torn 2x Lebanese cucumbers, peeled and sliced 1 tbsp olive oil 2 pinch of sea salt 2 handfuls of roasted salted peanuts 1 tbsp fried shallots Dressing: ½ small red onion finely diced 2 lemongrass stems, white part only very thinly sliced 2½ tbsp fish sauce 2 long green chillies sliced 2 red chillies thin sliced 4 tablespoons caster sugar 4 kaffir lime leaves very thinly sliced Juice of 3 limes 1 tablespoon iced water ½ bunch of coriander finely shredded |
1. Season the beef with salt and pepper and rub with oil and sear. Place the beef in the oven on a solid tray with a core temperature set at 56°C for a medium rare result. 2. When cooked remove from the oven and rest for 10 minutes then thinly slice. 3. To make the dressing, in a small bowl combine the diced red onion, lemongrass, fish sauce, chillies, sugar, lime leaves, lime juice, iced water and half of the coriander. 4. Place the sliced beef on a platter, then arrange the cucumber, mint and the remaining coriander beside the beef. When ready to serve, spoon over the dressing and sprinkle with nuts and fried shallots. |
