8 oz beef tenderloin
Coarse salt to taste
Freshly-ground black pepper to taste
1 tbs vegetable oil
1 tbs short-grain rice

GREEN PAPAYA SALAD
1/4 cup freshly-squeezed lime juice
2 tbs tamarind pulp
3 tbs Vietnamese fish sauce
1 1/2 tsp sugar
8 oz green papaya peeled, seeded,and julienned
1 sm carrot julienned
3 x red bird chilies stemmed, and thinly sliced
2 tbs very thinly-sliced fresh cilantro leaves
2 tbs chopped roasted peanuts

Methods:

* Season beef tenderloin evenly with pepper. In a medium cast-iron skillet, heat vegetable oil over high heat. Add beef tenderloin, and sear 1 minute on each side. Remove from skillet, and bring to room temperature. Wrap in plastic wrap, and freeze for 2 hours.
* In a small dry skillet, toast rice until golden brown. Transfer to a spice grinder, and grind to a fine powder; set aside.
* Make the Green Papaya Salad: In a 2-cup glass measuring cup, combine lime juice, tamarind pulp, fish sauce, and sugar. Blend with an immersion blender until incorporated; set aside. In a medium bowl, combine papaya, carrot, chilies, cilantro leaves, and peanuts. Drizzle with reserved dressing. Using the back of a wooden spoon, bruise the papaya gently while tossing to combine.
* Using a very sharp knife, slice beef crosswise as thinly as possible. Season with salt and pepper, and sprinkle with rice powder. Serve with green papaya salad.
* This recipe yields 4 servings.
* Comments: When selecting ripe papaya, look for fruit with blotchy yellow and orange skin.