Thai Beef Tenderloin and Watercress Summer Roll with Peanut Dipping Sauce - Cultural Cuisine

8 oz beef tenderloin

1 teaspoon sesame oil

1 teaspoon hoisin sauce

1 Tablespoon soy sauce

½ cup arugula or watercress

½ cup thinly sliced carrots (carrot matchsticks)

½ cup thinly sliced cucumber (matchsticks)

16 leaves mint, finely chopped

16 leaves basil, finely chopped

16 leaves cilantro, finely chopped

8 rice paper rounds

¾ cup peanut butter

⅓ cup coconut milk (more if necessary)

⅓ cup honey roasted chopped peanuts

1 teaspoon sambal or sriracha

1 lime

To make the sauce:

Add the coconut milk and peanut butter into a saucepan and warm (do not boil). Incorporate the two and add more coconut milk to thin to dipping consistency. Remove from heat when warm and mixed, add lime, chopped peanuts and hot sauce. Mix and set aside.

To make the roll:

Slice the beef into small strips and sear on medium high heat in sesame oil. Finish with soy sauce and hoisin and caramelize. Set beef aside to cool. Take the rice paper and gently moisten to make pliable. Lay in arugula, carrot, cucumber, mint, basil, cilantro and beef. Fold over both sides and roll; keeping it tight. Lay in a row and present with the peanut dipping sauce in a small bowl.