Rare Roasted Eye Fillet Vietnamese Rice Paper Rolls with Mango & Mint

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 carrot

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


  1. 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.
  2. 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.
  3. For the dressing, combine fish sauce, sugar, lime juice & water and stir until dissolved. Add chilli & garlic.
  4. 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.
  5. Slice each steak into 8 slices and spoon over a little dressing.
  6. 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.
  7. Enjoy straight away or refrigerate covered with a damp cloth for later.
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