Beef Tenderloin with Chiles, Mint, and Cucumber

3 comments

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

WHY THIS RECIPE WORKS

The tartness of the lime juice in the dressing is tempered by the salty fish sauce and the sugar’s sweetness. We marinate the cucumbers and then use that flavorful marinade to sauce the sliced steaks.

Print