Grilled tenderloin with carrot-cucumber salad
- 2 beef fillet
- 2 steak
- 2 tablespoon sunflower oil
- 4 egg
- 4 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon White wine vinegar
- 1 cucumber
- 125 gram bean sprouts
Beat a dressing of the soy sauce, fish sauce, cane sugar, red pepper, clove of garlic and lime juice.
Brush the beef fillet with the oil and sprinkle with salt and pepper. Heat a grill pan on medium height and roast the meat around golden brown in about 5 minutes.
Remove from the pan, wrap in aluminum foil and let stand for a while. Meanwhile, boil the eggs half-soft, let them scare in cold water and peel them.
Heat in a (stalk) pan the soy sauce with the sugar, vinegar and so much water that the eggs are just underneath. Once the sugar has dissolved, add the eggs and cook for 10 minutes at a low setting.
Remove the seeds from the cucumber and scrape or cut the cucumber into ribbons. Mix the cucumber, bean sprouts, carrot and fresh mint in a bowl.
Cut the beef fillet into thin slices and spread with the eggs over the salad. Drizzle the salad with 4 tablespoons of the dressing.
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