Seared Asian beef fillet with crunchy pomelo salad

Name: Seared Asian beef fillet with crunchy pomelo salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 800g British beef fillet; Olive oil for brushing; For the dressing; Finely grated zest and juice 2-3 limes; 1 tsp fish sauce; 1 tbsp rice wine; 2 tsp toasted sesame oil; Pinch brown sugar; 2 fat garlic cloves, crushed; For the salad; Large handful beansprouts; 200g sugar snap peas, halved lengthways; 150g radishes, roughly chopped; ½ cucumber, deseeded and sliced; 1 pomelo, segmented and chopped, juice reserved (see Know-how); 1-2 red chillies, chopped; 4 tbsp roasted peanuts, chopped; 1½ tbsp sesame seeds; Fresh coriander, mint and Thai basil to serve; Useful but not essential…; Digital probe thermometer

4 Reviews

Portion size: Serves 6
Hands-on time 40 min
Difficulty: easy

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This is a really simple salad that pairs seared beef fillet with crunchy veggies, citrusy pomelo and a zingy Asian-style dressing.

Check out more of our beef salad recipes including this refreshing Vietnamese version.

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Ingredients

800g British beef fillet
Olive oil for brushing

For the dressing

Finely grated zest and juice 2-3 limes
1 tsp fish sauce
1 tbsp rice wine
2 tsp toasted sesame oil
Pinch brown sugar
2 fat garlic cloves, crushed

For the salad

Large handful beansprouts
200g sugar snap peas, halved lengthways
150g radishes, roughly chopped
½ cucumber, deseeded and sliced
1 pomelo, segmented and chopped, juice reserved (see Know-how)
1-2 red chillies, chopped
4 tbsp roasted peanuts, chopped
1½ tbsp sesame seeds
Fresh coriander, mint and Thai basil to serve

Useful but not essential…

Digital probe thermometer

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Method

Heat the oven to 200°C/180°C fan/gas 6. Mix all the dressing ingredients in a small bowl.
Brush the beef with oil and season well. Heat a large ovenproof frying pan over a high heat, then sear the beef all over for 2-3 minutes to brown.
Brush the beef with the dressing, then roast for about 15 minutes for rare (or 45-50°C on a digital thermometer) or 20-25 minutes for medium or medium to well done (55-60°C), basting with cooking juices and a little dressing every 10 minutes or so. Rest the beef in the pan for 15 minutes while you make the salad.
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Soak the beansprouts in cold water for 10 minutes, then drain. Toss the sprouts with the remaining salad ingredients, the reserved pomelo juice and the rest of the dressing in a large bowl, then transfer to a platter. Slice the beef, drizzle with any resting juices and serve with the salad.