Photography by Michael Alberstat
Food Styling by Sue Henderson

First published in Wish February 2005

Ingredients (Serves 6)

1	lb beef tenderloin, centre cut
1	tbsp kosher salt
1	tsp cracked black pepper
300 g	glass noodles
1	carrot, peeled and julienned
1/2	green papaya, peeled and julienned
1	English cucumber, peeled, seeded and cubed
1	mango, peeled and cubed
2	tbsp Thai basil leaves, chiffonade
1/4	cup mint leaves, chiffonade
1/4	cup cilantro
1	cup bean sprouts
1/4	cup peanuts (optional)

Instructions

1. Preheat oven to 400F and place a baking sheet in oven to heat. Season tenderloin with kosher salt and pepper.
2. Using a large skillet over medium-high heat, sear beef on all sides, 3 minutes each side.
3. Remove beef from skillet, place on preheated baking sheet and roast, 15 minutes, until rare. 
4. Remove from oven and let rest for 10 minutes before slicing into very thin pieces.
5. Place glass noodles in a bowl, and pour enough boiling water over to fully immerse. Let noodles soak for 5 minutes, stirring gently to separate and loosen. Strain.
6. Toss noodles with carrot, papaya, cucumber, mango, Thai basil, mint, cilantro, sprouts and 1 cup Thai dressing. 
7. Heap noodles onto a serving platter. Arrange tenderloin slices over top and drizzle entire dish with remaining dressing and garnish with peanuts.

Nutritional information

Nutrients per serving: 451 calories, 17.7 g protein, 11.9 g fat, 68.9 g carbs, 5.4 g dietary fibre.

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