Name: Beef Tenderloin with Chiles, Mint, and Cucumber
Total time: 30 min
Yield: Serves 4
Ingredients: 1/4 cup lime juice (2 limes); 3 tablespoons vegetable oil; 2 tablespoons fish sauce; 2 tablespoons minced fresh mint; 1 tablespoon sugar; 1/2 teaspoon black pepper; 1 seedless English cucumber, quartered lengthwise and sliced thin on bias; 1 red jalapeño chile, stemmed, halved, seeded, and sliced thin; 24 - 32 ounces center-cut filets mignons (4 fillets, 6- to 8-ounces each), 1 1/2 inches thick, trimmed; 2 heads Bibb lettuce, leaves separated

Why This Recipe Works

The tartness of the lime juice in the dressing is tempered by the salty fish sauce and the sugar’s sweetness. We marinate the cucumbers and then use that flavorful marinade to sauce the sliced steaks.

Before You Begin

Garnish with chopped salted dry-roasted peanuts, if desired.

Instructions

Whisk lime juice, 1 tablespoon oil, fish sauce, mint, sugar, and 1/2 teaspoon pepper together in bowl. Stir in cucumber and jalapeño; set aside.

Pat steaks dry with paper towels and season with salt and pepper. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), about 5 minutes per side. Transfer to cutting board and tent with foil.

Arrange lettuce leaves on 4 individual plates. Using slotted spoon, divide cucumber mixture among plates. Slice each steak into 1/2-inch-thick slices and arrange alongside salad. Spoon cucumber marinade evenly over plates and season with salt. Serve.