Beef Tenderloin With Baby Green Salad Recipes

16 BEST SALADS TO SERVE WITH BEEF TENDERLOIN

Steps:

• Pick any of these salads to serve with your beef dinner.
• Prepare the ingredients according to the recipe.
• Enjoy your dinner in no time!

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.

BEEF TENDERLOIN WITH SCALLION SALSA VERDE

Steps:

• For the tenderloin: Preheat the oven to 400 degrees F.
• Dry the tenderloin well with paper towels and sprinkle evenly with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil to the hot skillet followed by the tenderloin. Cook, turning every 4 minutes, until the tenderloin is an even, deep golden brown, about 12 minutes. Place the skillet in the oven until an instant-read thermometer reads 120 degrees F, or about 30 minutes for medium-rare . Remove to a platter to rest for 10 minutes before slicing.
• For the sauce: Meanwhile, preheat a grill for cooking at medium-high heat.
• Sprinkle the scallions with 1 teaspoon salt and 2 teaspoons olive oil. Place on the hot grill and cook until wilted and slightly charred, about 3 minutes per side. (Place a pan lid on top of the scallions if they are not browning enough.) Remove the charred scallions to a cutting board and roughly chop. Add the charred scallions to a bowl along with the mustard, vinegar, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt. Stir to combine.
• Sprinkle the tenderloin with flake salt and serve with the scallion sauce.

BEEF TENDERLOIN WITH ROASTED SHALLOTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
• In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
• Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
• Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
• Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
• Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

BEEF TENDERLOIN SALAD

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season steaks with pepper. 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 minutes. Cover and refrigerate until 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 until just crisp-tender. Drain. Refresh under cold water. Drain well. Pat dry. Combine green beans and remaining ingredients in large bowl. Cut steaks diagonally into thin slices. Add to salad. Add dressing and toss to coat; serve.

BEEF TENDERLOIN WITH BABY GREEN SALAD

Steps:

• COMBINE water and bouillon in small bowl; stir to dissolve. Stir in vinegar and sugar.
• HEAT oil in large skillet over medium-high heat. Add beef; cook on each side for 3 to 5 minutes or until desired doneness. Remove from skillet. Slice beef into strips. Divide baby greens and tomatoes among plates; top with beef.
• ADD sauce mixture to skillet; stir to loosen brown bits from bottom of skillet. Cook over medium-high heat, without stirring, for 5 minutes or until reduced by half. Pour over salad.