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Ingredientes
- 8 ounce beef tenderloin Coarse salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. vegetable oil
- 1 Tbsp. short-grain rice
- 1/4 c. freshly-squeezed lime juice
- 2 Tbsp. tamarind pulp
- 3 Tbsp. Vietnamese fish sauce
- 1 1/2 tsp sugar
- 8 ounce green papaya peeled, seeded, and julienned
- 1 sm carrot julienned
- 3 x red bird chiles stemmed, and thinly sliced
- 2 Tbsp. very thinly-sliced fresh cilantro leaves
- 2 Tbsp. minced roasted peanuts
Direcciones
- Season beef tenderloin proportionately with pepper. In a medium cast-iron skillet, heat vegetable oil over high heat. Add in beef tenderloin, and sear 1 minute on each side. Remove from skillet, and bring to room temperature. Wrap in plastic wrap, and freeze for 2 hrs.
- In a small dry skillet, toast rice till golden. Transfer to a spice grinder, and grind to a fine pwdr; set aside.
- Make the Green Papaya Salad: In a 2-c. glass measuring c., combine lime juice, tamarind pulp, fish sauce, and sugar. Blend with an immersion blender till incorporated; set aside. In a medium bowl, combine papaya, carrot, chiles, cilantro leaves, and peanuts. Drizzle with reserved dressing. Using the back of a wooden spoon, bruise the papaya gently while tossing to combine.
- Using a very sharp knife, slice beef crosswise as thinly as possible. Season with salt and pepper, and sprinkle with rice pwdr. Serve with green papaya salad.
- This recipe yields 4 servings.
- Comments: When selecting ripe papaya, look for fruit with blotchy yellow and orange skin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 4 servings | |
| Calories 231 | |
| Calories from Fat 108 | 47% |
| Total Fat 12.02g | 15% |
| Saturated Fat 3.06g | 12% |
| Trans Fat 0.09g | |
| Cholesterol 46mg | 15% |
| Sodium 56mg | 2% |
| Potassium 403mg | 12% |
| Total Carbs 13.98g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 8.78g | 6% |
| Protein 17.18g | 27% |
