Thai beef salad

Thai beef salad Ingredients for 4 portions as a starter - 400g beef fillet - 1 bunch coriander, leaves picked and roots cleaned - 2 cloves garlic - 2 bird’s eye chillies - 20g palm sugar - 1 lime - 30ml fish sauce - 1 punnet of cherry tomatoes, cut in half - 1 cucumber, seeds removed and sliced - 1/2 shallot (or red onion), sliced very thin - Bunch mint, picked leaves - 3 finger limes (optional) - Fried shallots Method 1. Start by placing a heavy based pot over medium high heat and seasoning your beef fillet well on all sides. 2. Once the pan is nice and hot, seal the beef fillet making sure you’re getting a great crust on the outside but preferably still keeping it rare in the centre. Once it’s cooked, leave it to one side to rest. 3. Start working on your dressing by pounding together the garlic, coriander roots and bird’s eye chilli, then adding in the palm sugar, fish sauce and lime juice. Check the seasoning to make sure you’