Beef Tenderloin Salad

* Exported from MasterCook *

Beef Tenderloin Salad

Recipe By : Bon Appetit October 1992
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Beef & Veal
Bon Appetit Magazine Salads & Salad Dressings
To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1 1/2 pounds beef tenderloin steaks -- 1-inch-thick
***DRESSING***
1 1/4 cups olive oil
1/3 cup balsamic vinegar -- or red wine vinegar
3 tablespoons chopped fresh chives
2 tablespoons orange juice
1 tablespoon poppy seeds
***SALAD***
3/4 cup green beans -- trimmed
1 head bibb lettuce -- torn into bite-size
-- pieces
1 head red leaf lettuce -- torn into bite-size
-- pieces
1 can mandarin oranges -- drained (16-ounce)
1 cup crumbled feta cheese
3/4 cup coarsely chopped walnuts
1/2 medium red onion -- thinly sliced into
-- rings

Heat oil in heavy large skillet over medium-high heat. Season steaks with pepp
er. Add to skillet and cook to desired doneness, about 5 minutes per side for
medium-rare. Transfer steaks to platter. Let stand until cool, about 15 minut
es. Cover and refrigerate until well chilled.

For dressing:

Whisk all ingredients in medium bowl to blend. Season to taste with salt and p
epper.

For salad:

Cook green beans in large saucepan of boiling salted water until just crisp-ten
der. Drain. Refresh under cold water. Drain well. Pat dry. Combine green b
eans and remaining ingredients in large bowl. Cut steaks diagonally into thin
slices. Add to salad. Add dressing and toss to coat; serve.

Sharon Smith - Berkeley, Michigan

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