Beef Tenderloin and Dijon Greens
Source of Recipe
Internet
List of Ingredients
Dijon dressing
1/2 cup extra virgin olive oil
1/4 cup Dijon mustard
3 tablespoons red wine vinegar
1 garlic clove, pushed through a press
3/4 teaspoon granular sugar substitute
1/2 teaspoon dried basil
1/4 teaspoon pepper
Salad
1 tablespoon olive oil
1 1/2 pounds filet mignon, cut into 4 equal portions
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces mixed salad greens
Low-carb croutons (optional)
Recipe
1. For the dressing: Whisk all dressing ingredients together in a medium bowl until creamy. Set aside.
2. For the salad: Heat oil in a large nonstick skillet over medium-high heat until hot. Add steaks to skillet and cook until an instant-read meat thermometer registers 140 degrees F when inserted in center of steak for medium-rare, eight to 10 minutes, turning once halfway through. Remove from skillet, and cut steaks into 1/4-inch-thick slices. Sprinkle with the salt and pepper.
3. In a large bowl, toss salad greens with 1/2 cup dressing. Arrange greens on a platter; top with beef and croutons, if using. Serve with remaining dressing on the side.
Servings: 4
Yield: 4 1/2 cups greens
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