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Lemongrass Beef Fillet with Thai Basil Chilli and Noodles

This classic Thai dish is the perfect balance between sweet, tangy and salty and will hold and impressive place on any table.

Lemongrass Beef Fillet with Thai Basil Chilli and Noodles

Serves 4-6

Lemongrass Paste
50g shallots, chopped
2 lemongrass stalks, bruised and white end chopped
2 medium red chillies, seeds removed, chopped
2 tbsp grated fresh ginger
4 garlic cloves, crushed
¼ cup coriander root and stem, chopped
1 tbsp peanut oil

Beef & Noodles
1kg fillet of beef, trimmed
1 tbsp peanut oil
⅓ cup fish sauce
⅓ cup lime juice
2 tbsp palm sugar, shaved
125g vermicelli noodles
250g punnet cherry tomatoes, halved
2 Lebanese cucumber, halved lengthways, seeds removed and sliced on diagonal
½ cup Thai basil leaves
1½ cups coriander leaves
1½ cups mint leaves
1-2 long red chillies, seeds removed and sliced thinly
Dry roasted peanuts and fried shallots, chopped, 
to garnish

To make paste, place shallots, lemongrass, chillies, ginger, garlic and coriander in a mortar and grind with a pestle to form a thick paste. Stir in peanut oil. Reserve ¼ cup paste for dressing.

Preheat oven to 200˚C. Rub beef with peanut oil and season well with salt and pepper. Heat a heavy-based frying pan over a high heat. Sear 
beef for 7 minutes, turning regularly. Rub over remaining paste.

Cook in oven for 20 minutes, for medium rare, or until cooked to your liking. Cover lightly with foil. Rest for 20 minutes before slicing.

Meanwhile, stir fish sauce, lime and palm sugar into reserved paste. Prepare noodles according to packet instructions.

To assemble, toss beef, noodles, tomatoes, cucumber, basil, coriander and mint leaves and chilli with dressing. Garnish with peanuts and shallots. Serve immediately.

Smart Tip: This recipe will also work well with sliced roasted chicken breast.

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