Ingredients

• 300g/10½oz well-marbled
• dry-aged rib-eye beef
• 1 tbsp vegetable oil
• 100g/3½oz butter
• 5cm/2in piece cucumber
• peeled and chopped into bite-sized pieces
• 12 mint leaves
• deep-fried
• plus 8 fresh mint leaves to garnish
• salt and white pepper
• 2 tbsp white rice vinegar
• 2 tbsp clear honey
• 1 tsp chopped lemongrass
• pinch salt
• pinch white pepper
• 1 tbsp lime juice
• 1 tsp fermented chilli bean paste

Directions

• Heat a dry
• heavy-based frying pan until extremely hot. Rub the beef with the oil
• season with salt and pepper and sear on both sides until you have a brown crust. Add the butter to the pan and baste the beef with the melted butter for 1-5 minutes
• depending on how well-done you like your beef. Remove the beef from the pan and leave to rest for 10 minutes.
• For the dressing
• combine all the ingredients in a saucepan and warm gently.
• Slice the beef into thin slices and pour over the dressing
• then scatter over the cucumber pieces and the deep fried mint leaves. To finish
• scrunch up the fresh mint leaves in your hand to release the aroma and scatter them over the beef.