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Tenderloin Salad
1 1/4 to 2 pounds whole beef tenderloin (amount depends on whether
using as an appetizer or entrèe)
1 large cucumber, peeled and sliced 1/8- to 1/4-inch thick
1/2 medium red onion, peeled and sliced 1/8- to 1/4-inch thick
2 medium tomatoes, chopped
1 small carrot, peeled and sliced 1/8- to 1/4-inch thick
3 whole green onions, sliced in disks 1/8- to 1/4-inch thick
2 tablespoons chopped cilantro
6 cups assorted salad greens
few thin slices red cabbage
6 small fresh Thai chiles, chopped (these are small, some red, some
green; serranos may be substituted; remove seeds if desired)
2 cloves garlic, chopped
6 sprigs mint, for garnish (cilantro may be substituted)
Remove meat from refrigerator at least half an hour before cooking.
Prepare grill so that it has an area of high heat and one of medium.
Grill meat uncovered over high for 4 to 5 minutes, turning frequently
to sear all sides. Transfer to medium heat and continue cooking
to desired doneness, turning frequently (9 to 11 minutes for medium-rare,
less for rare). Chill and thinly slice.
If you do not have a grill, meat may be pan-seared, turning
frequently, in a small amount of oil for about 4 minutes and then
roasted at 450 degrees to rare or medium-rare, measured with a
meat thermometer (around 20 minutes or less).
Toss salad ingredients, excluding meat, together and chill.
Ginger Lime Dressing
5 ounces fresh ginger, sliced in thin julienne
3/8 cup Thai fish sauce
3/8 cup fresh lime juice
1 1/2 tablespoons sugar
1 1/2 tablespoons rice flour
2 teaspoons fresh ginger, chopped
1 to 2 teaspoons black sesame seeds, toasted if desired
Combine ingredients and chill.
In Thailand this dish is called yum nur (also spelled
yam neua, among other variants), meaning "salad [of] beef."
To serve, toss greens and tenderloin with dressing and serve individually,
or arrange greens on a platter, topped with meat and drizzled
with dressing. Garnish with mint. Serves 6. |
Thai Spice
5117 Kelvin, Houston, Texas; 2501 W. Parmer Lane, Austin, Texas
To the casual observer, Texas and Thailand might
not have much in common, but one thing they do share is hot weather.
Maybe that's why Thailand's most popular cool salad is so appealing
to Texans. A staple at Thai Spice, it has what you need to withstand
hundred-degree days. Best of all, the only energy you'll expend
is in eating it; throwing it together is a breeze.
Produce
1 large cucumber
1 medium red onion
2 medium tomatoes
1 small carrot
3 whole green onions
cilantro
assorted salad greens (to make 6 cups)
1 head red cabbage
6 small fresh Thai chiles
garlic
6 sprigs mint
fresh ginger
fresh lime juice
Grocery
Thai fish sauce
sugar
rice flour
black sesame seeds
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