Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Sandwich Filet-Mignon & Coriandre "Banh Mi"

Filet Mignon & Cilantro Banh Mi Sandwich

Name: Filet Mignon & Cilantro Banh Mi Sandwich
Total time: 420 s
Yield: Serves 1 serving
Cuisine: American
Ingredients: 4 1/2 oz pork tenderloin (125 g); 1 garlic clove; 1 stalk lemongrass; 2 tablespoons soy sauce (30 ml); 1 teaspoon oyster sauce (5 ml); 1 teaspoon fish sauce (5 ml); 1 teaspoon honey (5 ml); 1/3 teaspoon white pepper; 1/3 teaspoon salt; 1/8 black radish (or daikon radish); 1/2 carrot; 5 tablespoons rice vinegar (75 ml); 1/2 teaspoon granulated sugar; 1/2 teaspoon salt; 1/2 teaspoon white pepper; 2 tablespoons mayonnaise (30 ml); 2 teaspoons lemon juice (10 ml); 1/2 teaspoon Sriracha sauce (or harissa); 1/2 baguette; 6 leaves little gem lettuce; 5 sprigs cilantro; 1 tablespoon lemon juice (15 ml)

Goldriever @Goldriever

Filet Mignon & Cilantro Banh Mi Sandwich

Goldriever @Goldriever

Saved

Ingredients

7 minutes

Serves 1 serving

Meat Preparation
4 1/2 ozpork tenderloin (125 g)
1garlic clove
1 stalklemongrass
2 tablespoonssoy sauce (30 ml)
1 teaspoonoyster sauce (5 ml)
1 teaspoonfish sauce (5 ml)
1 teaspoonhoney (5 ml)
1/3 teaspoonwhite pepper
1/3 teaspoonsalt
Pickled Vegetables
1/8black radish (or daikon radish)
1/2carrot
5 tablespoonsrice vinegar (75 ml)
1/2 teaspoongranulated sugar
1/2 teaspoonsalt
1/2 teaspoonwhite pepper
Sauce
2 tablespoonsmayonnaise (30 ml)
2 teaspoonslemon juice (10 ml)
1/2 teaspoonSriracha sauce (or harissa)
Assembly
1/2baguette
6 leaveslittle gem lettuce
5 sprigscilantro
1 tablespoonlemon juice (15 ml)

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Steps

7 minutes

1
2

Make the marinade: Peel, remove the germ, and finely chop 1 garlic clove. Place in a small bowl. Remove the outer layer from 1 stalk of lemongrass, finely slice and chop it, and add to the bowl. Add 2 tablespoons soy sauce, 1 teaspoon each of oyster sauce, fish sauce, and honey, 1/3 teaspoon white pepper, and 1/3 teaspoon salt. Mix well.
3

Marinate the pork: Slice 4 1/2 oz (125 g) pork tenderloin into 1/4-inch (0.5 cm) thick slices. Place the slices in a zip-top bag with the marinade. Mix, seal, massage, and refrigerate for 1 hour 30 minutes.
4

Prepare the pickled vegetables (while the pork marinates): Cut 1/8 black radish (or daikon) and 1/2 carrot. Peel and cut them into thin matchsticks. Place the vegetables in a bowl and add 1/2 teaspoon each of granulated sugar, salt, and white pepper. Mix well. Transfer the vegetables to a zip-top bag. Add 5 tablespoons rice vinegar to the bowl, then pour into the bag. Seal and refrigerate for 1 hour 30 minutes.
5

Make the sauce (while the pork marinates): In a small bowl, combine 2 tablespoons mayonnaise, 2 teaspoons lemon juice, and 1/2 teaspoon Sriracha sauce. Mix well, cover with plastic wrap, and refrigerate.
6

Prepare the lettuce (while the pork marinates): Separate the leaves of the little gem lettuce, rinse, and dry them. Slice 6 large leaves into strips and refrigerate.
7

Finish the pickled vegetables: Remove the vegetables from the bag and place in a bowl. Fill the bowl with water to rinse. Place the vegetables in a cheesecloth and squeeze out excess water. Set aside in the rinsed bowl.
8

Cook the pork: Drain and pat the pork slices dry with paper towels. Heat 1 tablespoon canola oil in a skillet over medium heat. When the pan reaches 480°F (250°C), sear the pork slices on both sides for 2 minutes. Remove and let cool on a rack for 5 minutes at room temperature.
9

Assemble the sandwich: Remove the pickled vegetables from the bowl and pat dry with paper towels. Rinse 10 sprigs of cilantro. Slice open a 1/2 baguette lengthwise. Spread the inside with the sauce using a spoon. Layer the cooled pork slices, then the lettuce strips. Add the pickled vegetables on top, then 5 sprigs of cilantro. Close the sandwich.
10

Wrap the sandwich in plastic wrap and refrigerate for at least 1 hour before serving.