Thai-style Filets: Whisk together fish sauce, fresh lime juice, brown sugar, soy sauce, sambal oelek (chili paste) and lime zest. Place Beef Tenderloin Steaks in nonreactive container; add lemongrass stalks cut in 2-in.pieces and half the marinade, turning to coat. Refrigerate 4 hours; reserve remaining marinade. (Yield: 24 steaks and 3 cups reserved marinade)
Thai Noodle Salad: In large pot, bring water and lime wedges to a boil; add rice noodles (maifun). Simmer 3 minutes or until tender; drain and rinse with cold water. Discard lime wedges; toss noodles with reserved marinade, julienned red onion, cucumber and halved cherry tomatoes. (Yield: 24 cups)
Heat 1 tsp. grapeseed oil in sauté pan until hot. Add 1 marinated filet and sear on both sides. Place 2 lemongrass stalks, cut in half, in a layer in an ovenproof pan; place filet on top. Roast in 400°F oven to desired doneness.
Toss 1 cup Thai Noodle Salad with 1 Tbsp. torn Thai basil and 1 Tbsp. torn mint. Mound salad on plate; place filet on top. Garnish with roasted lemongrass and lime wedges.
2 cups Asian Pride® Fish Sauce
1 1/2 cups Asian Pride® Soy Sauce
1 Tbsp. basil, Thai
24 8 oz. Braveheart® Black Angus Beef Tenderloin, Medallions