Chef's Pick

Shaken Filet Mignon

Classic bo luc lac with tomato-rice salad.

Vietnamese Classic, Le V Style

Shaken filet mignon reimagines bo luc lac — the shaking beef tradition — with premium cut and a fresh tomato-rice salad.

Tender filet mignon is wok-seared with garlic, butter, and the savory-sweet profile bo luc lac fans expect, then served with a tomato-rice salad that adds acidity and freshness. The dish bridges Vietnamese comfort food and the polished presentation of a fusion dining room.

It is a go-to for guests who want familiar Vietnamese flavor with upgraded ingredients and plating. The shaking technique keeps the beef juicy while developing a deep crust — best enjoyed immediately at the table.

On the Table

Share alongside cold starters like banana flower salad
Pair with a medium red or ask staff for a house suggestion
Popular with business diners ordering a confident, recognizable main

The Story and Technique Behind Bo Luc Lac

The name bo luc lac translates roughly as "shaking beef", a nod to the way cooks toss cubes of beef in a blazing-hot wok or pan so every side meets the heat. The dish is widely associated with the French influence on Vietnamese cooking: beef was not an everyday ingredient in traditional Vietnamese kitchens, and butter, black pepper and a side of fresh greens point to a style that blends local technique with European habits. That cross-cultural history is part of why the dish feels so at home in a European and Asian fusion dining room.

Why the Cut Matters

Home versions often use sirloin or rib-eye, which are flavourful but can turn chewy if they spend a few seconds too long over the flame. Filet mignon is naturally lean and tender, so it tolerates the intense, quick sear that defines the dish while staying soft at the centre. The cubes are typically marinated briefly in a savoury blend that usually includes garlic, soy or oyster sauce, a touch of sugar and pepper. The sugar helps the surface caramelise fast, which is where the dish gets its glossy, slightly sticky finish.

Reading the Plate

Each component has a job. The beef brings richness and umami, the garlic-butter glaze adds depth, and the tomato-rice salad cuts through it all with brightness. Many Vietnamese families serve shaking beef with a small dish of lime juice, salt and pepper for dipping, and that same idea of a sharp, clean contrast carries through in the tomato and rice. Taking a bite that combines beef, rice and tomato together gives the most balanced flavour.

Tips for Enjoying It

Eat it hot: the crust is at its best in the first few minutes after it leaves the kitchen.
Order it to share: it works well as the anchor of a table built from several small plates, with lighter dishes on either side.
Mention preferences: if you have dietary needs, such as avoiding soy or shellfish-based sauces, let your server know when ordering.

For more on the kitchen's approach to blending traditions, see our About Us page, or plan your visit with our directions to Fountain Valley.