Beef Tenderloin with Chiles Mint and Cucumber
Ingredients
- 1/4 cup lime juice (2 limes)
- 3 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons minced fresh mint
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1 seedless English cucumber , quartered lengthwise and sliced thin on bias
- 1 red jalapeño chile , stemmed, halved, seeded, and sliced thin
- 24 - 32 ounces center-cut filets mignons (4 fillets, 6- to 8-ounces each), 1 1/2 inches thick, trimmed
- 2 heads Bibb lettuce , leaves separated
Instructions
Beef Tenderloin with Chiles, Mint, and Cucumber serves 4 original recipe by America's Test Kitchen.
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