Beef Tenderloin Mandarin Salad

Yield:
6 servings

Ingredients:

  1. 1 Tablespoon olive oil
  2. 1 1/2 pounds beef tenderloin steaks, cut 1- inch thick (about 6 steaks)
  3. Dressing:
  4. 1 1/4 cups olive oil
  5. 1/3 cup balsamic vinegar or red wine vinegar
  6. 3 Tablespoons chopped fresh chives
  7. 2 Tablespoons orange juice
  8. 1 Tablespoon poppy seeds
  9. Salad:
  10. 3/4 cup green beans, trimmed
  11. 1 head Bibb lettuce, torn into bite-size pieces (Boston or Butter lettuce can also be used)
  12. 1 head red leaf lettuce, torn into bite-size pieces
  13. 1 can (16 ounce) mandarin oranges, drained
  14. 1 cup (4 ounce) crumbled feta cheese
  15. 3/4 cup (3 ounce) coarsely chopped walnuts
  16. 1/2 medium-size red onion, thinly sliced into rings
  17. Freshly ground black pepper, to taste
  18. Salt, to taste
  19. Freshly ground black pepper, to taste
Directions:

Heat 1 tbsp 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.

Dressing:
Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper.

Salad:
Cook green beans in large saucepan of boiling 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.


TDS 3