| 4 | Beef tenderloin portions, 5 ounces apiece |
| 1/2 pound | Soba noodles, cooked |
| 1 cup | Cilantro leaves, loosely packed |
| 1/2 cup | Thinly sliced scallion greens |
| 1 | Carrot, peeled and julienne fine with a mandolin |
| 1 | Red bell pepper, cut into thin strips |
| 3 cups | Baby arugula |
| 3/4 cup | Peanuts, toasted |
| 1 tablespoon | Sesame oil |
| 1/2 cup | Soy sauce |
| 1/2 cup | Water |
| 2 tablespoons | Lemon juice |
| | Coarse salt and fresh-ground pepper |
Place the each portion of beef onto a piece of plastic film lightly drizzled with olive oil. Place another piece of plastic film on top of each.
Gently pound the beef portions with a meat cleaver (not a meat tenderizer) flipping the portion halfway through until it is an even 1/4 inch thick all the way around.
Remove the plastic and season each with salt and fresh ground pepper.
Place each portion onto a lightly oiled grill (or grill pan), flip after one minute and cook for an additional minute.
Toss the soba noodles with the cilantro leaves, scallions, carrots, red pepper strips, and baby arugula. Whisk together sesame oil, soy sauce, water and lemon juice and season with salt and pepper. Toss the dressing with the soba noodle salad. Add peanuts.
Lay the salad onto plates. Remove the paillards from the grill and place on top the salad, serve immediately