12 cups water
1 1/2 pounds lean beef tenderloin
3 bay leaves

3 bunches watercress, washed and dried, tough stems and wilted leaves removed
1 1/2 cups fresh mint leaves, washed and picked over
1 1/2 cups fresh cilantro leaves, washed an picked over
2 bunches red radishes, washed and sliced thinly, tops removed
1 medium purple onion, thinly sliced
2 tbsp lemon zest, cut into thin strips

1/4cup extra virgin olive oil
1/4 cup freshly squeezed lime juice
1 tbsp low-sodium soy sauce
red pepper flakes to desired spiciness
sea salt and freshly ground pepper to taste

Combine all salad ingredients in a large bowl. Cover with a damp kitchen towel and refrigerate until ready to serve.  

In a large soup kettle bring 12 cups of water to a full boil.  Add 3 bay leaves and 1 1/2 pounds of lean beef tenderloin, all fat removed.  Cover meat and simmer for 20 minutes till meat is medium rare.  Remove beef from kettle. Cover and let stand for 15 minutes.  

Slice tenderloin in 1/2 inch thick strips.  Remove salad from fridge. Toss tenderloin and dressing into salad and serve.

NUTRITIONAL INFO (per serving):
332 calories
24g protein
23g fat
10 carbohydrates