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Grilled Tenderloin Salad in Thai Ginger Lime Dressing
Tenderloin Salad

1 1/4 to 2 lbs whole beef tenderloin (depends appetizer or entrée)
1 lg. cucumber, peeled and sliced 1/8" to 1/4"
1/2 med. red onion, peeled and sliced 1/8" to 1/4"
2 med. tomatoes, chopped
1 sm. carrot, peeled and sliced 1/8" to 1/4"
3 whole green onions, sliced in disks 1/8" to 1/4"
2 Tbls chopped cilantro
6 cups assorted salad greens
few thin slices red cabbage
6 sm. fresh Thai chiles, chopped (serranos may be substituted, seeds optional)
2 cloves garlic, chopped
6 sprigs mint, for garnish (cilantro may be substituted)

1) Prepare grill* so that it has an area of high heat and one of medium.
2) Grill meat uncovered over high for 4 to 5 minutes, turning frequently to sear all sides.
3) Transfer to medium heat and continue cooking to desired doneness, turning frequently (9 to 11 minutes for medium-rare, less for rare).
*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).
Chill and thinly slice.
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 Tbls sugar
1 1/2 Tbls rice flour, soy, or all purpose
2 tsp fresh ginger, chopped
1 to 2 tsp black sesame seeds, toasted if desired
Combine ingredients and chill.

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.