2 Harvey Beef Eye Fillet Steaks

For the broth

1L beef stock

1 tbsp brown sugar

1 tbsp fish sauce

1 stick lemongrass, bruised

For the soup

100g thick rice noodles

½ cup mint leaves

½ cup coriander leaves

6 chestnut mushrooms, sliced

1 tbsp ginger, finely sliced

To garnish

½ cup bean shoots

8 lime wedges

1 red chilli, finely chopped

1. Finely slice raw beef fillet into thin slices and set aside in the refrigerator.
2. Bring the beef stock to a gentle simmer, add lemongrass, sugar & fish sauce and allow to infuse on gentle heat for 10 – 15 minutes.
3. Cook rice noodles in boiling water as per packet instructions and strain. Run under cold water to cool gently.
4. Arrange noodles, sliced beef, mushrooms and ginger into a serving bowl. Bring the broth back to a rapid boil and then ladle over beef allowing the hot stock to cook the beef.
5. Garnish with coriander and mint, and serve extra herbs alongside with bean shoots, lime and chilli.