Lemongrass Beef Tenderloin Bahn Mi

Made this treat using leftovers for a nice work lunch (comments about not sharing with coworkers will be made - cé la vie)


Beef Tenderloin

  • 400g Eye fillet
  • 2 garlic cloves
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar / honey
  • Lemongrass (chopped & set aside)

Pickled Vegetables

  • 1/4 cup carrots (cut into thin matchsticks)
  • 1/4 cup white daikon radish (cut into thin matchsticks)
  • 1 large red chilli (sliced)
  • 1/2 cup rice vinegar
  • 1/4 cup white sugar
  • 1/4 cup water
  • Starfruit (optional)


  • Cucumbers (sliced)
  • Cilantro
  • Mint
  • Mayonnaise
  • 1 Baguette


  • Remove The Eye Fillet from the packet, marinate and set aside
  • Prepare the pickled vegetables by combining all ingredients in a bowl and setting them aside for at least 30 min
  • Heat a fry pan over medium to high heat and place 2 tablespoons of cooking oil on the pan. Place the tenderloin on the pan, shaking off the excess marinade beforehand.
  • Cook the tenderloin for 2 min on each side, roll the beef in the chopped up lemongrass and then set aside to rest.
  • Slice the baguette in half the long way and toast the baguette.
  • Slice the beef tenderloin.
  • To assemble the Barn Mi sandwich, spread each side of the baguette with mayonnaise and layer the sandwich with cucumbers, pickled vegetables, beef tenderloin, and garnishes.


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