Beef Tenderloin Salad Recipe

Name: Beef Tenderloin Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Beef Tenderloin Steaks; 2 Tablespoons Exra Virgin Olive Oil; 2 Tablespoons Finely Chopped Garlic; Salt And Pepper, to taste; For Salad; 1 whole Red Onion; 1 whole Red Bell Pepper; 1 whole Orange Bell Pepper; 1 cup Fresh Green Beans, Boiled And Chilled; 1 bag Butter Lettuce; 1 bag Italian Romaine Lettuce; 1/2 cups Candied Pecan Halves; 1/2 cups Crumbled Goat Cheese; 1/2 cups Crumbled Feta Cheese (any Brand); 1 can Mandarin Oranges, drained; For Dressing; 1 cup Exra Virgin Olive Oil - The Good Stuff; 1/3 cups Balsamic Vinegar; 3 Tablespoons Chopped Fresh Chives; 3 Tablespoons Orange Juice

Servings: persons

2 pounds Beef Tenderloin Steaks
2 Tablespoons Exra Virgin Olive Oil
2 Tablespoons Finely Chopped Garlic
Salt And Pepper, to taste
For Salad
1 whole Red Onion
1 whole Red Bell Pepper
1 whole Orange Bell Pepper
1 cup Fresh Green Beans, Boiled And Chilled
1 bag Butter Lettuce
1 bag Italian Romaine Lettuce
1/2 cups Candied Pecan Halves
1/2 cups Crumbled Goat Cheese
1/2 cups Crumbled Feta Cheese (any Brand)
1 can Mandarin Oranges, drained
For Dressing
1 cup Exra Virgin Olive Oil - The Good Stuff
1/3 cups Balsamic Vinegar
3 Tablespoons Chopped Fresh Chives
3 Tablespoons Orange Juice

1
Heat oil in heavy large skillet over medium-high heat. Season the tenderloin with salt and pepper. Add to skillet with the garlic and cook to desired doneness, about 5-6 minutes per side for medium-rare.
2
Transfer steaks to platter and cover with foil. Let the steaks rest until cool, about 15-20 minute then refrigerate until well chilled.
3
In the meantime slice the red onion thinly in rounds and set aside.
4
Slice the red and orange bell pepper in long thin matchsticks and then set aside.
5
Dressing -
6
Whisk all ingredients below in medium bowl to blend. Season to taste with salt and pepper.
7
1 cup olive oil - make sure it's the good stuff.
8
1/3 cup balsamic vinegar
9
3 tablespoons chopped fresh chives
10
3 tablespoons orange juice
11
For salad:
12
Cook fresh green beans in large saucepan of boiling salted water until just crisp-tender and then dunk them in ice water.
13
Drain beans well in colander and then combine green beans and remaining ingredients ( don't forget the candied pecans) in large bowl. Cut steaks diagonally into thin slices. Add to salad. Add dressing and toss to coat and then serve.

1651

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 pounds Beef Tenderloin Steaks, 2 Tablespoons Exra Virgin Olive Oil, 2 Tablespoons Finely Chopped Garlic, Salt And Pepper, to taste, and more.

Yes, Beef Tenderloin Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef Tenderloin Salad

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