Thai Style Shrimp and Beef Salad

Mark Bittman. Simple but elegant.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 salads

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 white 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

Directions

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.