Beef Eye Fillet with Thai Salad and Tamarind Sauce

Steps

1. Cook rice Preheat oven to 220°C. Heat a drizzle of oil in a medium pot on low-medium heat. Add coconut thread and cook for about 1 minute, until golden. Add rice, water and a pinch of salt and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 minutes. Do not lift lid during cooking.
2. Prep salad Peel cucumber into ribbons and halve cherry tomatoes. Combine in a medium bowl with mung bean sprouts.
3. Cook beef When rice has been cooking about 7 minutes, heat a drizzle of oil in a medium, oven-proof fry-pan, on medium-high heat. Pat beef dry and season. Cook beef for about 2 minutes each side, until golden. Transfer to oven and cook for 6-7 minutes (for medium-rare), or until cooked to your liking.
4. Finish beef Rest beef, covered, for a few minutes before slicing thinly against the grain.
5. Finish salad Add crispy shallots and Thai chilli dressing to salad. Toss well and season. Fluff up rice with a fork before serving.
6. Serve tamarind sauce on plates, then top with rice, salad and beef