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Beef Tenderloin and Dijon Greens




Source of Recipe


Atkins site


Recipe Introduction


Tender filet mignon steaks are a good match for a tangy balsamic-and-mustard
vinaigrette, but you can substitute a less-expensive cut, such as sirloin.



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



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°F when inserted in center of steak for
medium-rare, 8 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. Serve with remaining dressing on the side.

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