Seared Beef Fillet with Lemongrass, Ginger and Pickled Green Papaya

Name: Seared Beef Fillet with Lemongrass, Ginger and Pickled Green Papaya
Cuisine: Australian
Ingredients: 30 ml vegetable oil; 200 ml Tamarind Dressing; 500 g beef eye fillet, trimmed; 2 coriander roots, finely minced; 2 fresh kaffir lime leaves, finely shredded; 1 stalk lemongrass, finely minced; 1 red bird’s-eye chilli, minced; 12 red shallots finely sliced; ½ cucumber, peeled, seeded and finely sliced lengthwise; Vietnamese mint leaves; 1 tablespoon finely shredded; 1 small green papaya; 2 cups watercress leaves; 80 ml fish sauce; 100 ml fresh lime juice, strained; 2 teaspoons minced galangal; zest of 1 lime; 1 teaspoon dried shrimp, roasted and ground; 1 teaspoon minced ginger; 1 teaspoon sesame seeds; 1 teaspoon jasmine rice, roasted and ground; 6 cm daikon radish, peeled and finely shredded; 6 teaspoons pickled ginger, drained; 60 g palm sugar, shaved

Preparation info

Serves
6

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

A refreshing and easy warm salad to make, with great flavours that tingle the palate. Serve as an entrée or as part of a combination of dishes served together. The Tickled Green Papaya will keep, refrigerated, for 1 month.

Ingredients

500 g beef eye fillet, trimmed
30 ml vegetable oil
200

Oceania
Australia
Gluten-free

Method

To make the Fielded Green Papaya, wash the papaya and quarter it lengthwise. Remove the seeds and slice very finely using a mandolin or slicer. Mix the rest of the ingredients together and add the sliced papaya. Allow to pickle for at least 3 days before using.
Brush the beef fillet with the oil and sear on all sides very quickly in a hot pan over high heat, ensur