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1
Whisk together the olive oil, vinegar, soy sauce and shallot.
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2
taste and adjust the seasonings, adding more soy, vinegar, or oil to taste.
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3
Put the neutral oil in an 8 to 10-inch saute pan and turn the heat to high.
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4
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.
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5
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).
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6
Transfer the beef from the pan to a cutting board and let it rest while you cook the shrimp.
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7
Return the same pan to the stove, add the shrimp and lower the heat to medium.
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8
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.
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9
Meanwhile, toss the watercress with the papaya, enoki and herbs in a large bowl.
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10
Pour the vinaigrette over the salad and toss until the greens are evenly dressed.
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11
When the shrimp are ready, add them to the salad and toss again.
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12
Slice the meat as thinly as possible.
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13
Divide the salad among 4 plates, top with the sliced rare tenderloin, and serve.
