Serves Eight

  • 16 pieces of 5-6 ounce bone in filet medallions
  • 1/2 pack wide rice noodles
  • 2 cups carrots, julienned
  • 1 cup radish, julienned
  • 1 cup green onions, sliced at a 45° angle
  • ¼ cup cilantro, finely chopped
  • ¼ cup Thai Basil, chiffonade or chopped
  • ½ C soy lime dressing (recipe below)
  • 1 tsp sesame oil
  • 1 TB toasted sesame seeds
  • 1 tsp Sriracha

Soy Lime Dressing

  • 1 QT low sodium soy
  • 1 tsp sesame oil
  • ½ cup lime juice
  • ½ cup sweet chili sauce
  • ½ cup mirin
  • 1 tsp sriracha

Combine all ingredients in a blender and blend until combined. Store in a tightly sealed container, refrigerated. 

To cook the filet, heat your grill or cast iron pan over high heat. Add the filet medallions and cook for three minutes each side for medium rare. Remove from heat to rest.

Cook rice noodles for 6 minutes, following the package instructions. Immediately drain and toss with sesame oil to prevent sticking together while cooling. Once noodles are cold mix with chopped herbs and vegetables. 

To plate, pile the rice noodle salad in the middle of the plate.
Arrange two medallions on each plate. Drizzle with a little bit of soy lime sauce. Top with additional cilantro and green onions if desired.