Here’s the recipe:

1. Season ½ lb beef tenderloin with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 1 Tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering. Cook the tenderloin for 3 minutes on each side until browned and registering 130º on an instant-read thermometer. Allow to rest on a cutting board for 10 minutes.

2. In a mortar and pestle, combine 2 minced Thai chiles, 2 minced garlic cloves, and 1 Tbsp chopped cilantro. Grind the aromatics into a paste. Add the juice of 1 lime, 2 Tbsp fish sauce, 1 Tbsp granulated sugar, and 1 Tbsp grapeseed oil. Mix until well combined and season with salt.

3. In a large bowl, combine 2 cups of mixed greens and 1 Tbsp of the dressing. Toss until well coated. Transfer the greens to a large plate.

4. Thinly slice the steak and place in the large bowl. Add 1 cup of halved cherry tomatoes, 1 thinly sliced shallot, ½ English cucumber thinly sliced, ¼ cup chopped cilantro, ¼ cup torn mint leaves, and half of the remaining dressing. Toss until well coated, then layer on top of the mixed greens.

5. Garnish the salad with chopped peanuts. Serve with the remaining dressing.

Recipe source: RecipeTinEats