Beef Tenderloin Salad Recipe

Name: Beef Tenderloin Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 1/2 pounds 1-inch-thick beef tenderloin steaks (about 6 steaks); 1 1/4 cups olive oil; 1/3 cup balsamic vinegar or red wine vinegar; 3 tablespoons chopped fresh chives; 2 tablespoons orange juice; 1 tablespoon poppy seeds; 3/4 cup green beans, trimmed; 1 head Bibb lettuce, torn into bite-size pieces; 1 head red leaf lettuce, torn into bite-size pieces; 1 16-ounce can mandarin oranges, drained; 1 cup crumbled feta cheese (about 4 ounces); 3/4 cup coarsely chopped walnuts (about 3 ounces); 1/2 medium-size red onion, thinly sliced into rings

Servings: persons

1 tablespoon vegetable oil
1 1/2 pounds 1-inch-thick beef tenderloin steaks (about 6 steaks)
1 1/4 cups olive oil
1/3 cup balsamic vinegar or red wine vinegar
3 tablespoons chopped fresh chives
2 tablespoons orange juice
1 tablespoon poppy seeds
3/4 cup green beans, trimmed
1 head Bibb lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 16-ounce can mandarin oranges, drained
1 cup crumbled feta cheese (about 4 ounces)
3/4 cup coarsely chopped walnuts (about 3 ounces)
1/2 medium-size red onion, thinly sliced into rings

1
Heat oil in heavy large skillet over medium-high heat.
2
Season steaks with pepper.
3
Add to skillet and cook to desired doneness, about 5 minutes per side for medium-rare.
4
Transfer steaks to platter.
5
Let stand until cool, about 15 minutes.
6
Cover and refrigerate until well chilled.
7
Whisk all ingredients in medium bowl to blend.
8
Season to taste with salt and pepper.
9
Cook green beans in large saucepan of boiling salted water until just crisp-tender.
10
Drain.
11
Refresh under cold water.
12
Drain well.
13
Pat dry.
14
Combine green beans and remaining ingredients in large bowl.
15
Cut steaks diagonally into thin slices.
16
Add to salad.
17
Add dressing and toss to coat; serve.

1512

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 1/2 pounds 1-inch-thick beef tenderloin steaks (about 6 steaks), 1 1/4 cups olive oil, 1/3 cup balsamic vinegar or red wine vinegar, 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.

That's it — enjoy your meal!

Beef Tenderloin Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions