Fillet of Beef, the Tart way

Vietnamese inspired fillet of beef.

This is the perfect wowie starter to serve at a dinner party. Delicious fresh flavours and looks very nice too.


Get a griddle pan very hot, to smoking point. Trim your beef of any fatty bits and rub in oil, sea salt and pepper. Sear the beef all over to your liking, we like to do very quickly all over.

Slice you spring onions and chilies into ribbons, making sure to knock the chili seeds before. Slice the beef as thinly as pos across the grain and lay out on a serving plate, or individual plates- making sure to leave a circle free in the middle.

When serving arrange a handful of leaves in the middle of the plate with the dressing spooned over the top, then adding the torn mint leaves, coriander leaves, chili, spring onions and toasted sesame seeds.

Shopping List

  • Dressing
  • Tsp of freshly grated ginger
  • Tsp of pressed garlic
  • 1 shallot finely chopped
  • 1 tbsp rice wine vinegar
  • 4 tbsp sesame oil
  • 3 tbsp of soy sauce
  • Fillet tails 450g(ask your butcher, cheaper cut)
  • 2 red chillies
  • 5 spring onions
  • Handful of bean sprouts
  • Handful of fresh coriander
  • Mixed salad baby leaves
  • A few torn mint leaves
  • Sesame seeds, toasted