Thai Beef Salad
- erinna Chng
- 3 days ago
- 1 min read
Woohoo!!! I’m finally back after a very dreadful 1 month break 🙁 The days just passed so slowly when I’m am not able to cook. And I gotta eat takeaway food and instant noodles for the past 1 mth
But the wait is worth it. I renovated my near 8 years old kitchen. Hacked away the wall and it’s now an open concept kitchen! I will have a detailed blog post on the makeover of my new kitchen real soon! Do follow us closely for update!
Thai Isaan Beef Salad came from North-Eastern part of Thailand. This dish is totally packed with flavors – Salty, Sweet, Sour, Spicy and Umami-riched. Accompanied with aromatic flavour from the lemongrass, shallot and mint, this dish is definitely an vibrant and appetising crowd pleaser!
*this is the first dish to be wipe out – out of the 7 dishes I made when I invited my friends over for dinner. Now you know how delicious it is!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Marinate the Steak
In a mixing bowl, add in the steak and all other ingredients for marinating the steak
Ensure that the steak is well coated with the marinade
Transfer to a zip lock bag (or vacumn-seal for sous vide steak) and chill it in the fridge for 30 mins to an hour before cooking it.
Cooking the Steak (Pan fried Method)
Heat the frying pan with 2 tablespoon of oil over medium heat
Add the steak and pan fried the steak until well brown and lightly charred; about 3 to 4 mins
Flip the steak to another side and cook for another 3 to 4 mins
*If the doneness of the steak if not to your liking, reduce the heat to medium low and continue to cook for another few minutes.
Remove the steak from the pan and allow the steak to rest while preparing the salad dressing.
Cooking the Steak (Sous Vide Method)
Preheat the water bath at 55 degree Celsius (medium rare).
When the water bath reaches 55 degree Celsius, add in the steak and cook for 1 to 1.5 hrs
Remove the bag of steak from the water bath when time is up.
Remove the steak from the bag and pat dry
Heat the frying pan with 2 tablespoons of oil over medium high heat
Place the steak into the pan and sear for 30 sec
Flip the steak and char for another 30 sec.
Also sear the 4 sides off Steak for 30 sec each* you do not want to cook the steak. You only want to char the exterior of the steak.
Remove the steak from the pan and allow the steak to rest while preparing the salad dressing.
Prepare the Salad Dressing
Add all the ingredients for the salad dressing into a blender and blend
Set aside for later use
Assemble the Salad
Slice the steak and add it to a large mixing bowl together with the salad dressing and all other ingredients for the salad.
Mix well with a pair of tongs
Transfer the mixed salad to a serving plate and serve
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Thai Beef Salad
Head Chef
eckitchensg
Servings :
2 to 4 pax as appetizer
Calories:
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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