From: Chef Chris Yeo, Straits Restaurants. Yield: 1 serving. Beef: 1 Tbsp. vegetable oil 10 oz. filet mignon, cubed and marinated 3 oz. Pad Thai sauce ½ tsp. black pepper 1½ cups arugula 6 slices tomato ¼ cup fennel, sliced 2 Tbsp. Tamarind Beef Salad Dressing (recipe follows) 1 tsp. lime, chopped segments 2 tsp. shallots, sliced and fried Tamarind Salad Dressing: 1 cup white vinegar 1 Tbsp. sugar 1 tsp. black pepper Tamarind Beef Marinade (yields 4-6 servings) : 1 oz. ...
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