Lemongrass Beef Tenderloin Bahn Mi

INGREDIENTS

Beef Tenderloin

• 400g The Meat Club eye fillet
• 2 garlic cloves
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp brown sugar / honey
• Lemongrass (chopped & set aside)

Pickled Vegetables

• 1/4 cup carrots (cut into thin matchsticks)
• 1/4 cup white daikon radish (cut into thin matchsticks)
• 1 large red chilli (sliced)
• 1/2 cup rice vinegar
• 1/4 cup white sugar
• 1/4 cup water

Garnish

• Cucumbers (sliced)
• Cilantro
• Mint
• Mayonnaise
• 1 Baguette

PREPARATION

• Remove The Eye Fillet from the packet, marinate and set aside
• Prepare the pickled vegetables by combining all ingredients in a bowl and setting them aside for at least 30 min
• Heat a fry pan over medium to high heat and place 2 tablespoons of cooking oil on the pan. Place the tenderloin on the pan, shaking off the excess marinade beforehand.
• Cook the tenderloin for 2 min on each side, roll the beef in the chopped up lemongrass and then set aside to rest.
• Slice the baguette in half the long way and toast the baguette.
• Slice the beef tenderloin.
• To assemble the Barn Mi sandwich, spread each side of the baguette with mayonnaise and layer the sandwich with cucumbers, pickled vegetables, beef tenderloin, and garnishes.