Thai Beef Filet with Thai Noodle Salad - Scottsbluff Area News, Sports, and Weather

Thai Beef Filet with Thai Noodle Salad


4 each 7 oz. tenderloin filet


2 ½ oz. fish sauce

2 ½ oz. lime juice, freshly squeezed

2 ½ oz. light brown sugar

2 oz. soy sauce

1 tablespoon red curry paste (Thai Kitchen)

1 tablespoon lime zest (taken from lime before squeezed)

Thai Noodle Salad

1 lb. uncooked rice noodles (Maifun)

3 limes sliced

1 cup red onion julienned

1 cup cucumber peeled and sliced thin

½ cup red plum or cherry tomatoes

½ cup yellow plum or cherry tomatoes

2 tablespoon rice bran oil

4 cloves garlic minced

2 oz. fresh sweet basil finely shred

2 oz. fresh mint leaves finely shred

8 lime wedges

4 lime twists

4 basil leaves

In large bowl whisk together fish sauce, lime juice, sugar, soy sauce, curry paste and lime zest. Put filets in large zip lock bag with about ½ marinade push out all air from bag. Refrigerate for 4 hours to overnight. Reserve remaining marinade. Reserve 4 slices of lime. Place the rest in a large pot with boiling water. Add noodles; simmer 4-5 minutes or until tender. Rinse with cold water, remove and discard the lime slices. Refrigerate. Preheat oven to 400. In sauté pan, heat oil over medium high until hot. Remove steaks from marinade and brown both sides of all the steaks. Move to ovenproof pan. Roast in oven at 400 until medium rare about 8-10 minutes. Mix salad while steaks are roasting. Place garlic, basil and mint in large cold bowl using rubber spatula press all against side of bowl to release oils. Add remaining marinade, tomatoes noodles, onions, cucumber and toss. Set steak on plate with salad alongside. Garnish each with one lime twist and 2 wedges.

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