Grilled Tenderloin with Chili and Cashews
Fillet mignon is the most tender cut of beef. It is the leanest cut and is best cooked on high heat for a short period of time.
INGREDIENTS | SERVES 4
1 pound Thai rice noodles
3 tablespoons Asian chili sauce
4 6-ounce fillet mignon portions
Salt to taste
Pepper to taste
1 tablespoon toasted sesame oil
Juice from 2 limes
3 scallions, thinly sliced
5 ounces cashews, crushed
Cook the noodles according to package directions. Drain.
Rub 2 tablespoons of the chili sauce over the meat and season with salt and pepper. Place a grill pan over medium-high heat. Once it's heated, grill the steaks for 3–4 minutes on each side. Let rest for 5 minutes.
Combine 1 tablespoon of the chili sauce with the sesame oil, lime juice, and scallions. Toss the mixture over the noodles. Divide the noodles into 4 bowls.
Slice the beef thinly and place it over the noodles. Sprinkle the cashews over the beef and serve.
