From: Chef Chris Yeo, Straits Restaurants. Yield: 1 serving.
1 Tbsp. vegetable oil
10 oz. filet mignon, cubed and marinated
3 oz. Pad Thai sauce
½ tsp. black pepper
1½ cups arugula
6 slices tomato
¼ cup fennel, sliced
2 Tbsp. Tamarind Beef Salad Dressing (recipe follows)
1 tsp. lime, chopped segments
2 tsp. shallots, sliced and fried
Tamarind Salad Dressing:
1 cup white vinegar
1 Tbsp. sugar
1 tsp. black pepper
Tamarind Beef Marinade (yields 4-6 servings) :
1 oz. sesame oil
¼ oz. sugar
1 Tbsp. salt
2 lb. filet cubes, prepped
For tamarind beef: In a wok, heat the oil. Add filet and cook to desired temperature. Add Pad Thai sauce and black pepper. Toss the meat in the sauce and coat. Toss the arugula, tomato and fennel with Tamarind Salad Dressing in small mixing bowl. Arrange Arugula salad on one end of plate and well-coated meat on the other end; drizzle any remaining tamarind sauce from the wok around the plate. Garnish with sprinkles of lime and shallots on top of meat.
For tamarind beef salad dressing: In mixing bowl, combine all ingredients. Whisk together until all sugar is dissolved.
For tamarind beef marinade: Combine oil, sugar and salt in mixing bowl. Whisk until sugar and salt are dissolved. Add marinade to the finlet cubes and toss until all the cubes are coated.