BEEF TENDERLOIN SALAD
Slices of tender beef, fresh asparagus and juicy tomatoes high-light this attractive main-dish salad from our Test Kitchen.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small 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 1/2 in. of 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., Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Lightly oil the grill rack., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing.
Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 610mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
16 BEST SALADS TO SERVE WITH BEEF TENDERLOIN
If you want to make your beef tenderloin especially delicious and memorable, there are 16 salads that we recommend serving with it. These salads pair exceptionally well with beef tenderloin, and they round out the meal in a very satisfying way.Check them out below!
Provided by HappyMuncher
Categories Side Dish
Time 15m
Number Of Ingredients 16
Steps:
- Pick any of these salads to serve with your beef dinner.
- Prepare the ingredients according to the recipe.
- Enjoy your dinner in no time!
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
BEEF TENDERLOIN WITH BABY GREEN SALAD
Make and share this Beef Tenderloin With Baby Green Salad recipe from Food.com.
Provided by LMillerRN
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- COMBINE water and bouillon in small bowl; stir to dissolve. Stir in vinegar and sugar.
- HEAT oil in large skillet over medium-high heat. Add beef; cook on each side for 3 to 5 minutes or until desired doneness. Remove from skillet. Slice beef into strips. Divide baby greens and tomatoes among plates; top with beef.
- ADD sauce mixture to skillet; stir to loosen brown bits from bottom of skillet. Cook over medium-high heat, without stirring, for 5 minutes or until reduced by half. Pour over salad.
Nutrition Facts : Calories 294.2, Fat 18.6, SaturatedFat 7, Cholesterol 73.8, Sodium 209.2, Carbohydrate 8.4, Fiber 0.5, Sugar 7.8, Protein 22.1
BEEF STRIP SALAD
For a refreshing meal in minutes, Betty Gregoire of Austin, Texas adds chilled beef tenderloin to a tasty green salad with a tangy sour cream and lemon dressing.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook beef over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cool for 10 minutes. Refrigerate until chilled. , Thinly slice the beef; place in a small bowl. Add the onion, salt and pepper; toss to combine. Divide lettuce between two salad plates; top with beef mixture, green pepper, pimientos and olives. Combine sour cream and lemon juice; serve with salad.
Nutrition Facts : Calories 251 calories, Fat 11g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 432mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
BABY GREEN SALAD
Make and share this Baby Green Salad recipe from Food.com.
Provided by Chef mariajane
Categories < 15 Mins
Time 5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine salad greens, onions and desired amount of vinaigrette in a medium sized bowl. Arrange on serving platter and garnish with blue cheese and pecans. Serve immediately.
- ORANGE VINAIGRETTE: Combine first 4 ingredients in medium-sized bowl. Gradually whisk in olive oil, then 1/2 cup water. Continue whisking until smoothly blended. Add additional 1/4 cup water if a thinner consistency is desired.
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- Season beef Tenderloin Steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
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- Carve steaks into thin slices; season with salt, as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired. Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
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