Food soundtrack: You by Gold Panda
This recipe is fully inspired by Nigella Lawson, my food idol. A woman who loves food, is not a chef, but still made a career making food to the people. I believe we are long-lost sisters, here is a woman who loves butter, cream and all things “naughty” when it comes to food. She doesn’t hold back and I love it.
I saw her recipe on Asian lamb salad. As the name suggests it calls for lamb, but lamb fillets is a bit pricy here in Bangkok so I opted for a nice beef tenderloin and substituted red currant jelly with cranberry jelly. Plus I added some honey to the dressing, because I will if possible find a way to put honey on everything. This salad is refreshing, filling and perfect for lunch or dinner, pot luck or even a picnic.
you will need
- Beef tenderloin
- olive oil
- salt/ pepper
- mixed salad leaves
- chopped mint
- 2 tbsp rice vinegar
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2-3 spoonful scoops of cranberry jelly (torn/chopped)
- 1 tsp honey
- 1 spring onion chopped
- optional. dry chilli flakes for heat
1. Season the tenderloin with salt and pepper then let it sear approx 5 minutes on each side on medium heat. Pack it up in aluminum foil while it cools
2. In a bowl whisk together all the dressing ingredients.
3. When meat has cooled down a bit, finely slice it and add to dressing mixture. Before mixing it with salad leaves and finally adding the chopped mint for garnish.