- ¼ cup fresh lime juice
- 2 tbsp Asian fish sauce
- 2 tbsp chopped cilantro
- 2 tbsp chopped mint
- 2 fresh hot Thai red chiles, seeded and minced
- 1 tsp finely minced lemongrass
- 1 tsp peeled and finely grated fresh ginger
- 1 tsp light brown sugar
- 12 oz (350g) filet mignon
- Salt and freshly ground black pepper
- 7 oz (200g) cellophane (mung bean) noodles
- 9 oz (250g) green papaya, peeled, seeded, and cut into matchsticks
- ¼ cup coarsely chopped unsalted roasted peanuts
- To make the dressing, mix together the lime juice, fish sauce, cilantro, mint, chiles, lemongrass, ginger, and brown sugar.
- Preheat the broiler. Season the steak with salt and pepper. Broil for 3–4 minutes on each side, until medium-rare. Transfer to a carving board and let cool. Carve into thin slices.
- Soak the noodles in a bowl of very hot water about 10 minutes, until softened. Drain well and rinse under cold running water. Cut into manageable lengths with kitchen scissors.
- Heap the noodles, papaya, and steak in a platter. Add the dressing and peanuts and toss. Serve immediately.