Thai Beef Salad

INGREDIENTS

• 200g  The Meat Club Eye Fillet  (beef tenderloin)
• Salt (for seasoning)
• Pepper (for seasoning)

FOR THE DRESSING:

• 2 tablespoons of fish sauce
• Juice of 1 large lime
• 3.5 teaspoons of sugar
• 1 sliced red onion
• 1 chopped bird’s eye chili
• 3 chopped spring onions
• 3 chopped coriander bunches

PREPARATION

1. Begin by finely chopping the coriander and spring onions. Slice the bird’s eye chili and red onion. Next, season both sides of the beef with a sprinkle of salt and pepper.
2. Heat up a pan with oil over high heat until it starts to smoke. Carefully add the beef to the hot pan. For a steak that’s approximately 2.5cm thick, cook it for around 2 minutes on each side (both front and back) to achieve a medium-rare doneness. Ensure you sear the beef’s sides for that perfect char.
3. Once the beef is cooked, transfer it to a rack and allow it to rest for 15 minutes. This resting time allows the juices to evenly distribute within the meat, resulting in a moist and flavourful steak.
4. While the beef rests, prepare the dressing in a spacious bowl. Give it a taste, and if necessary, fine-tune the flavours by adding a touch more sugar, lime juice, or fish sauce to suit your preference.
5. Now, slice the rested beef and place everything into the dressing bowl. Gently toss the ingredients together, and your delectable Thai-style beef salad is ready to be savoured! Enjoy!