Beef Tenderloin Salad

Beef Tenderloin Salad

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 10-12 minutes

Total Time: 15-17 minutes

*Suggestion to set beef tenderloin out 30 minutes before cooking

Ingredients:

4 Four oz. Beef Tenderloin Steaks

1 Head of Crispy Lettuce like Iceberg, Romaine, Bibb, or Green Leaf, cleaned and chopped

1 TBSP of a light cooking oil (Grapeseed or Light Olive Oil)

1 container of Cherry Tomatoes (preferably various colors), halved

½ cup Pepperoncini peppers from a jar, drained

2 small or 1 large Avocado, pitted, peeled, and sliced lengthwise (3 or 4 slices per avocado half)

12-16 Pitted Kalamata Olives

Sea Salt and Ground Black Pepper to taste

Dressing of your choice (See the Sauces, Dressings, and Condiments Section of the website for recipes)

*Balsamic Vinaigrette is pictured

Directions:

1.       If you are making a dressing from scratch, do so before you start the salad.

2.       I also recommend setting the beef tenderloin out 30 minutes before cooking. If you don’t have time to do this, then just set it out before you make the dressing and prep the salad.

3.       Place a 12” skillet onto the stove top on medium-high heat, then add the olive oil or Grapeseed oil. Once oil is hot, salt and pepper the beef tenderloin, then cook each side for 5-6 minutes depending on how you like it.  While the beef tenderloin rests, finish the next step.

4.       Put cleaned and chopped salad greens onto 4 plates, then top each serving with halved cherry tomatoes, avocado slices, and Kalamata Olives.

5.       After the tenderloin has rested, slice each one against the grain and place on top of the salads.

6.       Top with pepperoncinis and more fresh ground black pepper and salt. If you are serving immediately, you can choose to top with dressing or put the dressing into a container so everyone can dress their own salad.

*Blue cheese crumbles and fresh basil would also be great on this salad.