Beef Tenderloin Milanese With Spinach And Cucumber Salads Recipes

SPINACH AND BEEF SALAD

Steps:

• In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes. Warm a nonstick skillet over moderately high heat until it is hot. Add the steak, marinade, and salt, and cook, stirring, just until the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate. Add the remaining oil to the skillet and warm it over moderately high heat until hot. Add the mushrooms and salt and pepper, and cook, stirring, for 5 minutes.
• In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine.
• For the dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add the oil, in a stream, whisking until combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or toasted bread.

BEEF TERIYAKI, SPINACH WITH BONITO AND STREET CORN BENTO BOX

Steps:

• For the steak: Whisk together the vinegar, soy sauce, fresh ginger, mustard, black pepper, garlic, lime zest and juice and candied ginger in a large shallow dish. Place the steak in a flat layer in the marinade, then cover tightly with plastic wrap and marinate at room temperature for 15 minutes, flipping the steak halfway through.
• For the street corn: Bring 8 cups of water, along with the sugar and salt, to a simmer in a medium pot and stir to dissolve. Once dissolved, bring the liquid to a boil. Drop the corn into the boiling water and allow to cook until slightly tenderized, 4 to 5 minutes. Remove from the water and drain on a kitchen towel.
• Coat a cast-iron skillet with canola oil and heat over medium-high heat. Cut the corn in half crosswise and place directly on a fairly hot spot in the skillet. Cook, rotating the ears little by little so they char all around, for about 5 minutes.
• Using the same skillet, heat additional canola oil over medium-high heat. Remove the steak from the marinade and shake off the extra liquid. Reserve any leftover marinade. When the skillet begins to smoke, add the steak and let sit untouched for 3 to 4 minutes. Turn the steak and scatter the butter pieces in the skillet. Move the steak around to coat in the butter. Cook for an additional 4 to 5 minutes on the second side. Let rest for 5 to 10 minutes.
• Roll each corn cob on all sides in the Dried Chili Mayonnaise. Sprinkle the togarashi and cilantro on a large plate, then mix to blend. Roll each cob in the mixture, coating on all sides.
• For the spinach: Prepare a large bowl with ice water and fit a colander inside the ice bath. Fill a medium pot with about 4 quarts water and bring to a simmer over medium heat. Add a generous handful of salt and bring to a boil. (The water should taste like sea water.) Add the spinach and cook only until it wilts, about 30 seconds. Drain from the water with a slotted spoon or strainer and plunge into the colander. Swirl the spinach in the cold water so it goes from hot to cold quickly and cools off. Shake off the excess liquid and drain in a towel-lined bowl. Roll the kitchen towel up and squeeze any excess water from the spinach. Transfer the spinach to a flat surface and sprinkle with the vinegar and bonito flakes.
• To finish the steak: Wipe any excess grease from the skillet where the steaks were cooked and add the bean sprouts, tomatoes and extra marinade. Reduce over medium-high heat for about 3 minutes. Meanwhile, slice the steak against the grain and season to taste.
• Add the corn and spinach to the bento box sections. Spoon some of the sauce with the tomatoes and bean sprouts on the section for the steak and top with sliced steak. Garnish the steak with additional sauce. Serve with extra Dried Chile Mayonnaise.
• Whisk together the sour cream and mayonnaise in a large bowl until smooth. Sprinkle the guajillo chile powder, ancho chile powder, coriander, salt, pepper, lime zest and juice over the mayonnaise. Whisk together, then taste and adjust seasoning. Set aside.

BEEF TENDERLOIN MILANESE WITH SPINACH AND CUCUMBER SALADS

Steps:

• Slice the beef tenderloin thinly and pound each slice with a meat mallet. Season the beef slices with salt and pepper.
• Beat the eggs and pour them into a shallow bowl or baking dish. Put the flour in another shallow dish. Stir the breadcrumbs and Italian seasoning together in a third shallow dish.
• Dip a beef slice in the flour and shake off the excess flour. Then dip in the eggs, then in the bread crumbs and place on a plate. Repeat with all the beef slices.
• In a large skillet, melt 2 tablespoons of butter and 3 tablespoons olive oil over medium-high heat. When the butter is melted and bubbling, add a few beef slices to the pan and cook until golden brown on each side, about 1 minute per side. Drain the beef slices on paper towels to drain the excess oil. Repeat with all of the beef slices.
• To make the salad: In a bowl, combine the cucumber and onion together. Add 1 teaspoon salt and the lemon and lime juices. Toss to coat and let sit for 5 minutes.
• In another bowl, combine the spinach and tomatoes and season with salt and pepper. Add olive oil and toss to coat.
• Lay the beef slices on a platter and top with the spinach and tomatoes and then with the cucumber salad. Serve with Red Hawk Potato Gratin and Sunday Bread.
• Preheat the oven to 350 degrees F.
• Coat a 9 by 13-inch baking dish with softened butter.
• In a large, deep skillet, heat the olive oil over medium heat and saute the onions and garlic for 5 minutes. Stir in the cream and cook for 1 minute.
• Pour a small amount of the onion-cream mixture on the bottom of the buttered baking dish. Crumble 6-ounces of cheese over the bottom. Layer the potatoes, overlapping them a bit, on top of the cream and cheese. Season with salt, and pepper, to taste.
• Pour more onion-cream mixture on top of potatoes and sprinkle with a handful of grated Parmesan. Top with 6-ounces more of Red Hawk cheese. Repeat this step until all the potatoes and onion-cream has been used up.
• Sprinkle the top of the gratin with the reserved Parmesan cheese. Cover the gratin with aluminum foil and bake for 1 hour. Remove the foil then bake for 30 to 45 minutes more, or until the cheese on top is golden brown and the gratin in bubbling.
• In a bowl, stir together the water and yeast. Let sit for 5 minutes.
• In a stand mixer, with a paddle attachment, mix the flour and salt. Pour the yeast into the flour and add the honey. Mix slowly until the mixture is just incorporated and the dough is formed.
• Remove the dough from the mixer and knead by hand on a lightly-floured surface. Knead for 1 minute.
• Place the dough in a bowl and cover with plastic wrap. Let sit for 30 minutes.
• Turn the dough out onto a lightly-floured surface and roll into a loaf shape. With kitchen scissors, or a sharp paring knife, cut 6 notches into the dough at a 45-degree angle. Take one piece of dough and pull it left, the next piece of dough, pull right. Repeat with all pieces until you have a shape that resembles leaves on a branch. Transfer to a baking sheet and let rest for 20 minutes.
• Preheat the oven to 350 degrees F. Using a fork, beat the egg with 1 teaspoon water and brush the egg wash onto the top of the bread. Bake the bread for 20 minutes, or until golden and baked through.

BEEF TENDERLOIN SALAD

Steps:

• In a small bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Cover and refrigerate., Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Lightly oil the grill rack., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing.

WARM BEEF AND SPINACH SALAD

Steps:

• In a small bowl, combine the sour cream, milk, horseradish and mustard; set aside., In a large nonstick skillet coated with cooking spray, cook and stir onion over medium-high heat until tender. Add beef; cook and stir until heated through., In a salad bowl, combine spinach and tomatoes. Add beef mixture and dressing; toss to coat.

STEAK MILANESE SALAD

Steps:

• Whisk dressing ingredients in small bowl until blended. Set aside.
• Beat egg, chipotle peppers and water in shallow dish until blended. Combine cracker crumbs and 3 tablespoons cilantro in second shallow dish. Dip each beef steak into egg mixture, then into crumb mixture to coat both sides.
• Heat 2 tablespoons oil in 12-inch nonstick skillet over medium to medium-high heat until hot. Place 1 to 2 steaks in skillet. (Do not overcrowd.) Cook 3 to 4 minutes or until coating is golden brown and beef is medium rare (145°F) to medium (160°F) doneness, turning once. (Do not overcook.) Remove; keep warm. Repeat with remaining steaks, adding additional oil as needed and adjusting heat as necessary to prevent over browning.
• Divide salad greens evenly among 4 plates. Top evenly with cucumber and tomatoes. Top each with steaks. Drizzle with dressing and sprinkle with cilantro, as desired.

STEAK AND SPINACH SALAD

Steps:

• Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
• In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
• Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!

THAI SPINACH BEEF SALAD

Steps:

• For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat., Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately.