Prep time: 20 mins  
Cooking time: 45 mins  
Serves: 4 

Ingredients

• 1kg Beef Eye Fillet  
• 250g Chang’s Vermicelli Rice Noodles  
• 1 Punnet 450g Mix Tomato Heirloom   
• ¼ Spanish Onion  
• 1 Bunch Snake Beans  
• ½ Bunch Shallots  
• 1 Bunch Coriander 
• 1 Bunch Mint  
• 250ml Beerenberg Asian Dressing  
• 1x Lime 

Method

1. Remove the beef from the fridge at least 1 hour before cooking. 
2. Preheat the oven to 180°C and bring a pot of salted water to a boil. 
3. Pat dry the eye fillet and remove the silver membrane that runs along the fillet by peeling it off with a sharp knife. 
4. Tie the beef securely to maintain its shape. Season with salt and pepper. 
5. Heat a frying pan over high heat, drizzle with olive oil, and sear the beef for approximately 1-2 minutes on each side until golden brown all around. 
6. Transfer the beef to the oven and cook for approximately 30 minutes for medium doneness or until the internal temperature reaches 55-60°C. Remove from the oven and let it rest for at least 15 minutes before slicing. 
7. Place the vermicelli noodles in the boiling water and cook for 2 minutes until softened. Drain well, reserving the cooking water for later use. Cool down the beans under running water, then place them in a bowl and cut them into quarters using scissors. Bring the pot of water back to a boil. 
8. Cook the snake beans for 2 minutes using the water from the noodles. Drain and set aside to cool. 
9. Cut the tomatoes in half, finely slice the onion, cut the snake beans into 5cm long pieces, finely slice the shallots, wash and pick the coriander and mint leaves, and place them into a salad bowl together with the snake beans. 
10. Place the Asian Dressing in a bowl, add the juice of 1 lime, and 2 tablespoons of water. Mix well. 
11. Finely slice the beef once rested and mix it with the salad ingredients. Drizzle with the Asian dressing and toss to combine. 
12. Serve at room temperature.