Recipe from Thai Spice, Houston and Austin.

Tenderloin Salad

1 1/4 to 2 pounds whole beef tenderloin (amount depends on whether using as an appetizer or entrée)
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

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
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.