Thai Basil and Beef Salad

* Courtesy of Donna Hay Magazine

1 lb. beef eye fillet - we used filet mignon
olive oil for brushing
sea salt
cracked black pepper
2 Lebanese cucumbers, thinly sliced
1 1/2 cups Thai basil leaves - could not find so we did not use
1 1/2 cups basil leaves
1 green onion, finely sliced to serve
1 red chili, seeds removed and finely sliced to serve

Thai Lime Dressing

1/4 c lime juice
1 tsp. finely grated lime rind
2 T. fish sauce - substituted olive oil
2 tsp. brown sugar
1 tsp. finely grated ginger

Make Thai Dressing, place the lime juice and rind, fish sauce (or Olive oil), sugar and ginger in a bowl and stir to combine. Set aside.

Brush the beef with oil and sprinkle with salt and pepper. Heat a large non-stick frying pan over medium heat. Cook the beef until browned and cooked to your liking. Set aside to rest for 10 minutes - it will continue cooking so if you like it rare, keep in mind when cooking. Slice thinly. Layer the beef, cucumber, Thai basil and basil on plates. Top with the green onion and chili and pour over the Thai lime dressing to serve. Serves 4