BEEF TENDERLOIN RECIPES: Beef Tenderloin Salad

Beef Tenderloin Salad



Beef Tenderloin Salad

Beef Tenderloin Salad

Ingredients (4 servings)

For the Beef

  • 1 lb (450 g) beef tenderloin steak (whole or 2 thick medallions)

  • 1 tbsp olive oil

  • Salt & black pepper

  • 1 tsp garlic powder (optional)

  • 1 tsp fresh thyme or rosemary, chopped (optional)

For the Salad

  • 4 cups mixed salad greens (arugula, romaine, spinach, or spring mix)

  • 1 cup cherry tomatoes, halved

  • ½ red onion, thinly sliced

  • 1 cucumber, sliced or diced

  • 1 avocado, sliced (optional)

  • ½ cup crumbled blue cheese, feta, or shaved Parmesan

  • ¼ cup toasted nuts (walnuts, almonds, pecans, or pine nuts)

For the Vinaigrette

  • 3 tbsp olive oil

  • 1 tbsp red wine vinegar (or balsamic)

  • 1 tsp Dijon mustard

  • 1 tsp honey

  • Salt & pepper, to taste

Instructions

1. Cook the Beef Tenderloin

  1. Pat beef dry and season generously with salt, pepper, and optional herbs.

  2. Heat olive oil in a heavy skillet over medium-high heat.

  3. Sear beef 2–3 minutes per side until browned.

  4. Reduce heat to medium and cook to desired doneness:

    • Medium-rare: 130°F (54°C) / about 8–10 minutes total

  5. Rest 5–10 minutes, then slice thinly across the grain.

2. Make the Dressing

Whisk olive oil, vinegar, mustard, honey, salt, and pepper until smooth.

3. Assemble the Salad

  1. Place greens in a large bowl.

  2. Add tomatoes, cucumber, onions, avocado, cheese, and nuts.

  3. Drizzle with dressing and toss gently.

  4. Top with warm or room-temperature beef slices.

Optional Variations

  • Asian-style: Use sesame dressing and add mandarin oranges + crispy noodles.

  • Steakhouse style: Use blue cheese, walnuts, and balsamic glaze.

  • Low-carb: Add roasted mushrooms and extra avocado; skip sweeteners.

  • Warm salad: Pour steak pan drippings into the dressing for richness.

OTHER RECIPES

A nice beef tenderloin recipe to try !
Beef Tenderloin INGREDIENTS

* 1/4 cup fat-free mayonnaise
* 2 tablespoons Dijon mustard
* 1 tablespoon fat-free milk
* 2 teaspoons white wine vinegar or cider vinegar
* 1 teaspoon prepared horseradish
* 1 1/4 teaspoons sugar
* 3/8 teaspoon salt, divided
* 1/4 teaspoon pepper, divided
* 8 cups water
* 1 pound fresh asparagus, cut into 2 inch pieces
* 4 (4 ounce) beef tenderloin steaks
* 1 large clove garlic, peeled and halved
* 6 cups torn mixed salad greens
* 2 large ripe tomatoes, cut into wedges

Beef Tenderloin recipe Instructions

1. For salad dressing, in a 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 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.
2. If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
3. On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef tenderloin; place over salad. Drizzle with dressing...and the beef tenderloin recipe of salad is ready to serve..enjoy the appetizers...nice !
beef-tenderloin-recipe with-roasted-shallots.

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