Beef Tenderloin Salad Recipe
Servings: 1
Ingredients
- 1 Tbsp. vegetable oil
- 1 1/2 lb beef tenderloin steaks (about 6 steaks) (1-inch-thick)
- 1 1/4 c. extra virgin olive oil
- 1/3 c. balsamic vinegar or possibly red wine vinegar
- 3 Tbsp. minced fresh chives
- 2 Tbsp. orange juice
- 1 Tbsp. poppy seeds
- 3/4 c. green beans trimmed
- 1 head Bibb lettuce torn into bite-size pcs
- 1 head red leaf lettuce torn into bite-size pcs
- 1 can mandarin oranges liquid removed (16-oz)
- 1 c. crumbled feta cheese (about 4 ounces)
- 3/4 c. coarsely minced walnuts (about 3 ounces)
- 1/2 med -size red onion thinly sliced into rings
Directions
- Heat oil in heavy large skillet over medium-high heat. Season steaks with
- pepper. Add in to skillet and cook to desired doneness, about 5 min per side for medium-rare. Transfer steaks to platter. Let stand till cold, about 15 min. Cover and chill till well chilled.
- For dressing:Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper.
- For salad:Cook green beans in large saucepan of boiling salted water till just crisp-tender. Drain. Refresh under cool water. Drain well. Pat dry.
- Combine green beans and remaining ingredients in large bowl. Cut steaks diagonally into thin slices. Add in to salad. Add in dressing and toss to coat; serve.
- Serves 6.
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