The Simple Joy of this Vietnamese-Style Filet Mignon Salad
Some nights call for takeout, but this Vietnamese-style filet mignon salad brings restaurant-quality flavors right to your kitchen with surprisingly little fuss.
I mean, who doesn’t want tender beef cubes tossed with crisp romaine in a tangy rice vinegar dressing? The beauty lies in its simplicity – marinate, sear, toss.
No fancy techniques or intimidating ingredient lists here. Just bold flavors that’ll make you wonder why you ever bothered with delivery.
The contrast between warm, savory beef and cool, dressed greens creates this perfect harmony that feels both comforting and fresh.
Pure weeknight magic, honestly.
Ingredients
This Vietnamese-style filet mignon salad keeps things invigoratingly simple when it comes to the shopping list. You won’t need to hunt down any exotic ingredients or spend your grocery budget on specialty items – most of these pantry staples are probably already hanging out in your kitchen right now.
For the Filet Mignon:
- 1 lb filet mignon, cubed into 3/4-inch pieces
- 3 garlic cloves, minced
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (the thick kind)
For the Dressing:
- 1 shallot, thinly sliced
- 1 1/2 teaspoons sugar
- 1 clove garlic, finely minced
- Pinch of salt
- Pinch of black pepper
- 1 1/2 tablespoons unseasoned rice vinegar
- 2 tablespoons water
For the Salad:
- 4 cups romaine lettuce
- A dash of sesame oil
The quality of your filet mignon really matters here since it’s the star of the show, so don’t skimp if you can help it. That dark soy sauce I mentioned is thicker and sweeter than regular soy sauce – you can usually find it in the Asian section of most grocery stores, and it’s what gives the beef that gorgeous caramelized color. If you can’t track it down, regular soy sauce works in a pinch, though you’ll miss out on some of that rich, glossy finish. The unseasoned rice vinegar keeps the dressing bright and clean, but white vinegar can step in if needed.
How to Make this Vietnamese-Style Filet Mignon Salad
The magic starts with your 1 lb of cubed filet mignon getting acquainted with its marinade friends. Toss those beautiful beef cubes with 3 minced garlic cloves, 1/2 teaspoon black pepper, 1 teaspoon sugar, and 1 tablespoon oyster sauce until every piece is nicely coated. Let this party marinate for at least 20 minutes, though your beef will be even happier if you give it up to 2 hours to really soak up those flavors.
While the meat is doing its thing, whisk together your dressing in a large mixing bowl – combine 1 1/2 teaspoons sugar, 1 finely minced garlic clove, a pinch each of salt and black pepper, 1 1/2 tablespoons unseasoned rice vinegar, and 2 tablespoons water until that sugar disappears completely. Stir in your thinly sliced shallot and a dash of sesame oil, then pile those 4 cups of romaine lettuce right on top, but resist the urge to toss just yet. For perfectly uniform shallot slices that won’t overpower the salad, consider using a professional meat slicer which can achieve paper-thin cuts impossible to replicate by hand.
Now comes the fun part, the dramatic searing that transforms your tender filet into something spectacular. Heat your wok or large skillet over high heat until it’s practically smoking, then add your marinated beef cubes in a single layer – work in batches if your pan isn’t big enough because overcrowding is the enemy of good browning.
Let those cubes sear undisturbed for about a minute, developing that gorgeous crust, then give your pan a good shake to flip them to another side. Cook for another 30 seconds, shake again, and keep this up for about 4 minutes total until every surface is beautifully browned and the meat hits that perfect medium-rare.
During the cooking process, you can add cubed bell peppers, white onions, and mushrooms if you want some extra vegetables, then finish with that 1 teaspoon of dark soy sauce to give everything a glossy, caramelized coating.
While you’re shaking and searing, toss your waiting romaine salad with its dressing and transfer it to your serving platter, then pile that gorgeous, still-sizzling beef right on top and serve immediately while everything’s at its peak.
Substitutions and Variations
While filet mignon creates the most luxurious version of this salad, you don’t need to break the bank to enjoy these vibrant Vietnamese flavors.
I’d swap in sirloin, ribeye, or even flank steak—just slice flank against the grain.
Can’t find dark soy sauce? Regular soy works, though you’ll miss that gorgeous caramelized color.
Watercress makes an excellent romaine substitute, adding peppery bite.
Want more heat? Toss in sliced chilies with the shallots.
Vegetarians, try cubed firm tofu or portobello mushrooms.
The marinade transforms anything into something special, honestly.
Additional Things to Serve With Vietnamese-Style Filet Mignon Salad
Since Vietnamese cuisine celebrates fresh, vibrant combinations, I love pairing this salad with jasmine rice—it soaks up those savory beef drippings like a dream.
Spring rolls make perfect appetizers, offering that crispy contrast. I also reach for Vietnamese pickled vegetables; their tangy bite cuts through the rich filet beautifully.
Fresh herbs like cilantro and Thai basil scattered alongside add aromatic pops.
Want something warming? A light pho broth on the side transforms this into a complete feast.
Don’t forget lime wedges—they brighten everything up and let your guests customize their flavor adventure.
Final Thoughts
When I think about this Vietnamese-style filet mignon salad, I can’t help but smile at how it perfectly captures what I love most about cooking—taking something fancy and making it completely approachable.
The seared beef cubes, tender and caramelized, sitting atop crisp romaine with that tangy dressing? Pure magic.
It’s comfort food dressed up for company, yet simple enough for a Tuesday night dinner.
The contrast of textures and flavors makes every bite interesting.
This dish proves you don’t need complicated techniques to create something memorable—just good ingredients and a willingness to shake things up.
