Thai Beef Noodle Salad

[HappyCappy]

Thai Beef Noodle Salad

Who said salad has to be just green? With the addition of a few of your favourite ingredients, it can be turned into a meal in no time.

Ingredients (Serves 6)

1 lb beef tenderloin, centre cut1tbsp kosher salt1tsp cracked black pepper1carrot, peeled and julienned1/2green papaya, peeled and julienned2tbsp Thai basil leaves, chiffonade1/4cup mint leaves, chiffonade1/4cup cilantro leaves1mango, peeled and cubed1English cucumber, peeled, seeded and cubed1cup bean sprouts1/4cup peanuts (optional)1300 g package glass noodles
Instructions

1. Preheat oven to 400 F and place a baking sheet in the oven to heat.
2. Place a large skillet over medium-high heat.
3. Season tenderloin with kosher salt and pepper.
4. Sear beef on all sides, 3 minutes each side.
5. Remove from skillet and place on the preheated baking sheet and roast for 15-20 minutes until rare.
6. Remove from oven and allow to rest for 10 minutes before cutting into very thin slices.
7. Place glass noodles in a bowl, and pour enough boiling water over to fully immerse.
8. Let noodles soak for 5 minutes, stirring gently to separate and loosen.
9. Strain noodles. Toss with carrot, papaya, cucumber, mango, Thai basil, mint, cilantro, sprouts and 1 cup of Thai dressing.
10. Heap noodles onto a serving platter.
11. Arrange tenderloin slices over top and drizzle entire dish with remaining dressing and garnish with peanuts.