INGREDIENTS

Main:

15 ounce filet mignon steak
1 tablespoon oil

Dressing:
1 tablespoon ginger
1 tablespoon garlic
½ red chili pepper
1 tablespoon sesame oil
1¼ cup peanut butter
½ cup sherry vinegar
fish sauce

Garnish:
4 leaves from iceberg or Boston lettuce, cut into squares
¼ cup red onions, minced
4 pieces lime segments
4 cilantro leaves, slices

PREPARATION

For Filet:
Heat a nonstick skillet over high heat. Cut filet into medallions and season with salt and pepper. Add 1 tablespoon of oil to skillet to coat the pan and then add filet medallions. Sear medallions on both sides until golden brown (about three minutes on each side for medium-rare) or desired doneness. Set filet aside. *Note: filet can be grilled.

For Dressing:
Cook the ginger and garlic in oil over high heat until golden brown. Blend the ginger, garlic, chili pepper, sesame oil, peanut butter, fish sauce and vinegar until smooth.

Place the lettuce squares on a plate and top with medallions and then peanut dressing. Finish with lime segments and minced onion. Garnish each piece with cilantro and cashews. Eat and enjoy!

Serves one.