Blue cheese roast beef, Asian Spices

Recipes author Joshua Harmon
  • Prep. time 20 min
  • Cook time 35 min
  • # Ingredients 14
  • Serves 2
  • Difficulty Medium

Welcome to Chef Joshua Harmon’s exclusive Private Chef Cooking Class recipe, where we’ll explore the delightful flavors of a refreshing Cucumber Salad, paired with succulent Beef Filet and tender Rice Noodles. Get ready to embark on a culinary journey filled with vibrant ingredients and savory sensations. This dish is a perfect balance of textures and tastes, making it a treat for your taste buds and a showstopper for any dining occasion.

Indulge in the exquisite flavors of this sensational dish, created by Chef Joshua Harmon, and savor every delightful bite. Share this culinary masterpiece with your loved ones and create an unforgettable dining experience that showcases your newfound gourmet skills!

Nutrition per serving

  • Calories 563
  • Fat 26.3
  • Proteins 36.9
  • Carbs 43.1

Ingredients

  • 5 or 6 cucumbers large diced
  • 8 cherry tomatoes cut in half
  • 1/2 cup honey-roasted peanuts chopped
  • 1/2 cup rice vinegar
  • 3 teaspoon sesame oil
  • 3 teaspoons soy sauce (or gluten-free tamari)
  • 3 teaspoons minced garlic
  • Half orange squeezed for juice
  • Half lime squeezed for juice
  • 1 to 2 tablespoons of honey
  • 2 tablespoons of chopped cilantro
  • 1 teaspoon chili flake (optional)
  • 1 filet of beef
  • 8oz. dried rice noodles (rice vermicelli noodles)

Instructions

  1. Step 1

    Cucumber Salad: 

    1. In a large bowl, combine the diced cucumbers, cherry tomatoes (halved), and chopped honey-roasted peanuts to create the base of your Cucumber Salad.
    2. In another bowl, whisk together rice vinegar, sesame oil, soy sauce (or gluten-free tamari), minced garlic, freshly squeezed orange juice, freshly squeezed lime juice, chopped cilantro, and chili flake (optional) to form the flavorful dressing.
    3. Add honey to the dressing, adjusting the sweetness to your preference. Pour the dressing over the cucumber mixture and toss gently to coat all the ingredients.
    4. Allow the salad to marinate for at least 30 minutes, or for even more intense flavors, refrigerate it overnight.

  2. Step 2

    Beef Filet:

    1. In a small bowl, create a marinade by mixing sesame oil, chopped or pasted garlic, and salt and pepper to taste.
    2. Rub the marinade evenly over the beef filet and let it sit at room temperature for at least 20 minutes to absorb the flavors.
    3. After marinating, sear the beef filet in a pan or on the grill, cooking it to your preferred level of doneness. Approximately 3 minutes per side for medium-rare.
    4. Once cooked, remove the beef filet from the heat and let it rest for 10-15 minutes before slicing.

  3. Step 3

    Rice Noodles:

    1. Place the dried rice noodles in a deep bowl.
    2. Boil 10-15 ounces of water in a pot and pour the boiling water over the noodles, ensuring they are fully submerged.
    3. Let the noodles soak in the hot water for 7-10 minutes or until they become soft and tender.
    4. Drain the cooked noodles and rinse them under cold water to stop the cooking process.

  4. Step 4

    To Serve:

    1. Arrange a pile of rice noodles on each plate.
    2. Slice the beef filet against the grain and shingle the slices on top of the noodles.
    3. Surround and top the noodles with the marinated Cucumber Salad, ensuring a mix of peanuts and tomatoes in each spoonful.
    4. Garnish the dish with freshly torn basil and cilantro leaves, and serve with a lime wedge on the side.