Thai Beef Salad
|Beef tenderloin||1 1⁄2 Pound, at room temperature|
|Chopped coriander leaves||1⁄4 Cup (4 tbs)|
|Chopped fresh mint||2 Tablespoon|
|Jalapeno pepper||1 Large, minced|
|Garlic||3 Clove (15 gm), crushed through press|
|Nam pla||2 Tablespoon|
|Palm sugar/Light brown sugar||2 Tablespoon|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Leaf lettuce head||1 , leaves separated|
|Tomatoes||2 , thinly sliced|
|Cucumber||1 Small, thinly sliced|
|Red onion||1 Small, thinly sliced|
|Freshly ground black pepper||To Taste|
|Lime||1 , cut into thin wedges|
1) Preheat the oven to 500°.
2) In a small baking dish, place the beef tenderloin.
3) Place inside oven to roast for 20 minutes, until rare.
4) Allow the meat to cool down for 30 minutes, then refrigerate until cold, about 2 hours.
5) Slice the tenderloin against the grain into 1/4-inch-thick slices. Then cut into strips about 1/4 inch wide.
6) In a large bowl, combine the meat strips, coriander, mint and jalapeno pepper to toss.
7) In a small bowl, thoroughly combine the garlic, nampla, palm sugar and lime juice.
8) Pour this dressing over the meat and toss well to coat.
9) In a large plate or platter, place the lettuce leaves.
10) Arrange the tomatoes around the edge, overlapping the slices as necessary.
11) Arrange the cucumber slices inside the tomatoes and then the onion slices inside those.
12) Mound the meat at the center, after removing from the dressing.
13) Pour any remaining dressing over the meat.
14) Cover the salad with a damp towel and refrigerate until chilled, at least 1 hour and up to 4 hours.
15) Sprinkle with black pepper and garnish with the lime wedges, just before serving.