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  • Beef Tenderloin Salad

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    Beef Tenderloin Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
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    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

    1. Heat oil in heavy large skillet over medium-high heat. Season steaks with
    2. 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.
    3. For dressing:Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper.
    4. 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.
    5. 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.
    6. Serves 6.

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