TnP’s fancy smancy LUC LAC Salad or Beef Filet Salad from #TedMonte and #PriscillaBarnes

TnP’s fancy smancy LUC LAC Salad

or

Beef Filet Salad

We just love this dish and although its origins are Vietnamese - we discovered ti at a Chinese restaurant. I’ve been experimenting with it and I think I’ve perfected it. Ted added a salad with an Asian flair dressing and here you go.

Note: There is “marinate time” for the beef, tomatoes and onions - but if your in a hurry - you don’t have to let it marinate for the time indicated. just use the ingredients as your ready.

Filet Marinade and Prep:

2 pounds Filet Mignon.

Okay - don’t be intimidated, we usually get the “ends” of the Filet as they are Soooo much cheaper and taste just as good. Ask your butcher at the meat counter and make sure they don’t over charge! 

12 Garlic cloves

1 TBLS Soy sauce

1 Tbls Sugar

1 tsp Kosher salt

1 tsp Ground Szechuan Pepper

*If you don’t use this kind of pepper, find it, get it, it is a must in Asian dishes.

It can also be spelled Sichuan.

1 TBLS Vegetable Oil

Cut the filet into small bite-size cubes and place in a large bowl

Mince the Garlic* very small and add the the meat

*I have to admit that if I’m feeling lazy, I use the minced garlic from a jar (I get mine from our local Asian food markets)

Add the rest of the ingredients to the meat, mix and let sit at room temperature to marinate for 1-2 hours.

Note: I’ve actually made this without letting it marinate for that long...and it is still great.

Salad and Dressing Prep:

Marinate these if you have time:

1 Medium Red Onion - Slice SUPER thin (1/8 inch or less)

1 Medium tomato - cut into bite size pieces

Place tomato in a colander or strainer and salt them. This will release the juices and increase the flavor - let sit for 30 minutes.

Place Red Onion Slices in a small bowl and cover with Rice Wine Vinegar to marinate - let sit 30 minutes - drain when done.

2 small or 1 Medium Fennel bulb - Slice SUPER thin (1/8 inch or less)

1 cup Romain hearts - Break into bite size pieces

1/2 cup Bibb or Iceberg lettuce - Cut into bit size pieces

1/2 cup baby arugula

1/2 cup mint leaves - Rough chop

Toss all salad ingredients in a large bowl.

You will add the Onion and tomato just before serving.

Dressing:

5 cloves garlic - minced

2 TBLS sugar

1/4 Cup Rice Vinegar

1/4 Cup Olive Oil

Kosher salt to taste

Black Pepper to taste

Whisk all dressing ingredients together.

If i”m feeling lazy, I put all of the ingredients into a jar, cover and shake it that way.

Preheat a large skillet or WOK on HIGH (I prefer the WOK). Add 1 TBLS Vegetable Oil. Add the chopped beef cube mixture. and Sear on all sides. - I typically just mix it around every 15 seconds or so.

Note: The WOK needs to be super hot  in order to get a wonderful brown exterior and a medium Rare interior. Since the cubes are small - they cook fast. 

Note: depending on the size of your skillet or WOK - you may need to do the meat in batches - don’t overcrowd otherwise you are steaming your meat instead of frying it!

Now toss the Meat, Salad, tomatoes, Onions and dressing together (USE JUST AS MUCH DRESSING AS YOU NEED - DON’T OVERDRESS AND MAKE THE SALAD SOGGY)

serve and eat! I promise you’ll love it!!