Ingredients

Beef:
2 1/2 to 3 pounds beef fillet
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil

Lentils:
2 tablespoons sesame oil
2 small red onions , finely diced
5 cloves garlic , minced
1 small hot chile , halved with seeds discarded
5 tablespoons finely diced fresh ginger
Bottom 3' stalk of   lemongrass , smashed with the flat side of a chef's knife
1 kaffir lime leaf , optional
2 cups French green lentils
Sea salt and freshly ground pepper
3 tablespoons reduced-sodium soy sauce

Relish:
1/2 cup rice vinegar
3 tablespoons granulated sugar
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
1 small red onion , thinly sliced
1 stalk celery , thinly sliced
1/2 English cucumber , peeled and thinly sliced
4 to 5 radishes , thinly sliced
1/2 cup packed fresh mint leaves
1/2 cup packed fresh basil leaves , large leaves torn

Dressing:
1 large shallot , finely diced
Zest of 4 limes and 3 tablespoons fresh lime juice
2 teaspoons light brown sugar
1/4 teaspoon minced hot chile
1 tablespoon grated fresh ginger
1 teaspoon fish sauce
1 teaspoon reduced-sodium soy sauce
4 cups packed baby Asian salad greens

Description

Recipe For Beef Fillet With Lentils And Lime-Chile Relish, As Seen In The Summer 2006 Issue Of 'O At Home.'

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