I suppose I could call this my signature dish. It is the most requested starter from friends and family and at the end of the day I love minding bellies well.
Pour the fish sauce over the beef. Cover and refrgerate for half an hour.
Pre- heat the oven to 120C. Halve and sread out the tomatoes on a non-stick baking sheet, sprinkle over the balsamic then roast for forty five minutes. Let cool.
To make the vinaigrette, put the soy, sugar, lime juice, garlic, finely sliced lemongrass, 2tbs fish sauce, half the coriander in a screw top jar.
Turn up the oven to 200C. Heat a non-stick frying pan and sear the beef on all sides. Wrap the beef loosely in foil, then roast in the oven for 10 minutes. Let the beef rest for 10 minutes so all the juices come to the surface, then add these to the vinaigrette.
Put the lettuce leaves on a flat serving dish. Finely slice the beef so it is paper thin and lay over the lettuce, then arrange the cherry tomatoes on top with the finely sliced onion and chilli. Pour over the vinaigrette just before serving.
You can roast the beef for a few minnutes longer for medium rare beef. You can make the vinaigrette the day before.
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