Time: 1 hour 10 min.
Complexity: easily
Servings: 4

This luxurious salad, with its Asian flavors and aromas, is a perfect treat for special occasions. Its highlight is the delicacy of the filet mignon steak. Two small but luxurious steaks make enough for four servings. Before grilling, the filet mignon is marinated in a mixture of chili paste and garlic, soy sauce, freshly squeezed lime juice, and peanut oil. Just half an hour is enough for the tender meat to absorb this savory flavor. Grill it until medium-rare, slice thinly, and serve with a fresh vegetable salad in a tart ginger-lime dressing.

Ingredients:

Beef

• 2 filet mignon (340 gr.)
• 3 tablespoons soy sauce
• 1 tbsp freshly squeezed lime juice
• 1 tbsp chili paste with garlic
• 1 tbsp. l. peanut butter

Salad

• 1 head bibb lettuce, torn into bite-sized pieces
• 3 cups mizuna leaves, torn into bite-sized pieces
• 1/4 cup Thai basil, thinly sliced, or regular basil (optional)
• Half a cucumber, halved and sliced ​​into 0.5cm thick slices.
• 2 carrots, cut into strips
• 5 radishes, thinly sliced
• 8 red and yellow cherry tomatoes, halved

Ginger-Lime Dressing

• 1/4 cup freshly squeezed lime juice
• 1 tbsp soy sauce
• 1 tbsp. l. rice vinegar
• 1 tbsp shallots, finely diced
• 1 tbsp finely grated ginger root
• 2 teaspoons of sugar
• 2 tbsp. l. peanut butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, Bibb lettuce, basil, cucumbers, carrot, radish, cherry tomatoes, lime juice, rice vinegar, Peanut butter, chili paste

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Preparation:

Step 1
• In a small baking dish, combine the soy sauce, lime juice, chili paste, and peanut butter. Add the steaks and turn to coat with the marinade. Cover and refrigerate for 30 minutes. Remove from the refrigerator 15 minutes before grilling.
Step 2
• Preheat the grill to high heat. Remove the steaks from the marinade and pat dry with paper towels. Season both sides with black pepper and grill for 3 minutes per side, or until medium-rare and golden brown. Remove from the grill, let rest for 5 minutes, and slice into 1/4-inch-thick slices. Serve the steak with butter.
Step 3
• Salad:
  
  While the meat is resting, combine all the salad ingredients in a large bowl. Toss with half the dressing, season with salt and pepper. Transfer to a platter, place the steak on top, and drizzle with the remaining dressing.
  
  Ginger-Lime Dressing:
  
  Combine all ingredients in a small bowl. Season with salt and pepper to taste. Let sit for 10 minutes before using.

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