RARE ROASTED EYE FILLET VIETNAMESE RICE PAPER ROLLS WITH MANGO & MINT
2 Harvey Beef Eye Fillet steaks
Sea salt & pepper for seasoning
1 Lebanese cucumber
1 firm mango
16 mint leaves
Handful snow pea sprouts
16 small round Vietnamese rice paper sheets
For the dip:
2 tbsp fish sauce
2 tbsp white sugar
1 tbsp lime juice
1 ½ tsp water
1 clove garlic, crushed
1/2 long red chilli, deseeded & finely chopped
Pre-heat oven to 160c & heat a frying pan to very hot. Season eye fillet steaks with salt and pepper and sear with a little oil in the pan for 2 minutes on each side until golden.
Transfer to oven and cook for 3 minutes each side. For rare cook to 50c internal using a digital meat thermometer. Remove from oven, allow to rest for 5 minutes on a cooling rack and chill in the fridge.
For the dressing, combine fish sauce, sugar, lime juice & water and stir until dissolved. Add chilli & garlic.
Cut the Lebanese cucumber into 8 chunky batons, removing the seeds and thinly slice some carrot juliennes. Remove the cheeks from the mango and with a spoon scoop the flesh from the skin. Cut each cheek into 8 long slices.
Slice each steak into 8 slices and spoon over a little dressing.
To roll the rice paper rolls, dip each sheet into hot water for 5 seconds and place onto a clean board. Assemble the beef, mango, mint, cucumber, carrot & snow peas in each one, horizontally from centre to the left-hand side, with a little hanging out the end. Fold the right edge of the rice paper back over the filling to make a semi-circle, then roll from the bottom to the top to form a tight roll.
Enjoy straight away or refrigerate covered with a damp cloth for later.