Thai Style Shrimp And Beef Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 4 tablespoons olive oil
• 1 1/2 tablespoons sherry wine vinegar
• 2 teaspoons soy sauce (or to taste)
• 1 shallot, peeled and minced
• 2 tablespoons oil (corn, canola or grapeseed, use a neutral oil, nothing strong tasting)
• 8 ounces beef tenderloin
• salt
• 1 lb medium shrimp, peeled and deveined
• 1 bunch watercress, washed, thickest stems removed
• 1/2 cup papaya, peeled and diced
• 2 ounces enoki mushrooms, rinsed (can sub sliced mushrooms)
• 4 -5 fresh mint sprigs, leaves only, washed and roughly chopped
• 2 -3 stems fresh cilantro, washed and roughly chopped
• 2 -3 stems fresh basil, leaves only, washed and roughly chopped

Recipe

• 1 whisk together the olive oil, vinegar, soy sauce and shallot. taste and adjust the seasonings, adding more soy, vinegar, or oil to taste.
• 2 put the neutral oil in an 8 to 10-inch saute pan and turn the heat to high. season the meat liberally with salt and, after 1-2 minutes - when you can't hold your hand above the pan for more than a few seconds - add the beef. sear the tenderloin on each side for 3 to 4 minutes, until browned on the outside and rare but not raw inside (you can cook it a minute or two longer if you like). transfer the beef from the pan to a cutting board and let it rest while you cook the shrimp.
• 3 return the same pan to the stove, add the shrimp and lower the heat to medium. cook until the shrimp are nicely browned on the bottoms, about 2 minutes, then turn and brown the second sides, 1 to 2 minutes more, for a total of 4 to 5 minutes.
• 4 meanwhile, toss the watercress with the papaya, enoki and herbs in a large bowl. pour the vinaigrette over the salad and toss until the greens are evenly dressed. when the shrimp are ready, add them to the salad and toss again.
• 5 slice the meat as thinly as possible. divide the salad among 4 plates, top with the sliced rare tenderloin, and serve.