Beef Tenderloin with Chiles, Mint, and Cucumber

Name: Beef Tenderloin with Chiles, Mint, and Cucumber
Yield: Serves 4
Ingredients: 1/4 cup, lime juice (2 limes); 3 tablespoons, vegetable oil; 2 tablespoons, fish sauce; 2 tablespoons, minced fresh mint; 1 tablespoon, sugar; 1/2 teaspoon, black pepper; 1 , seedless English cucumber, quartered lengthwise and sliced thin on bias; 1 red, jalapeño chile, stemmed, halved, seeded, and sliced thin; 24 - 32 ounces, center-cut filets mignons (4 fillets, 6- to 8-ounces each), 1 1/2 inches thick, trimmed; 2 heads, Bibb lettuce, leaves separated

Main Courses
Vegetables
Beef
Weeknight

Appears in Cook's Country April/May 2016

Hold the potatoes: This steak dinner is lighter—yet brighter and more flavorful—than others.

SERVES 4

TIME 30 minutes

Beef Tenderloin with Chiles, Mint, and Cucumber

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