Thai Beef Salad Canapes
Ingredients
200g Beef fillet
1/2 tablespoon rapeseed oil
Fresh mint & coriander leaves, roughly chopped
1 red chilli, deseeded and finely diced
cucumber, finely diced
Salt & pepper
Salad Dressing:
2 shallots, roughly chopped
2 cloves garlic
1 red chilli, deseeded and roughly chopped
1 inch piece ginger root, peeled and roughly chopped
3 teaspoons Siucra rich dark brown sugar
1 tablespoon fish sauce
Juice of 1 lime
Salt & pepper
Required: Canape spoons
Instructions
Make the dressing by putting all the dressing ingredients into a food processor and processing until smooth.
Remove the steak from packaging and allow to breathe at room temperature for at least 10 minutes.
Heat a frying pan over a high heat.
Pat the steak dry with kitchen paper. Lightly brush with rapeseed oil and season with salt & pepper.
Place the steak into the dry frying pan.
Cook to your liking turning once or twice while cooking.
Turn off the heat. Put the steak on a chopping board and allow to rest for 2-3 minutes before slicing.
Mix together the fresh mint & coriander leaves and the cucumber. Put a spoon of this mixture into each canape spoon. Top with a spoonful of the dressing.
Slice the beef thinly and place some on top of the salad and then garnish with some of the finely diced red chilli.
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