Beef
Tenderloin
Salad
with
Feta
Cheese
-
serves
6
1
tbsp
vegetable
oil
1
1/2
lb
beef
tenderloin
steaks
Dressing:
1
1/4
cup
olive
oil
1/3
cup
balsamic
vinegar
or
red
wine
vinegar
3
tbsp
chopped
fresh
chives
2
tbsp
orange
juice
1
tbsp
poppy
seeds
Salad:
3/4
cup
green
beans,
trimmed
1
head
lettuce,
torn
into
bite-size
pieces
1
head
red
leaf
lettuce,
torn
into
bite-size
pieces
1
can
mandarin
oranges,
drained
(16-ounce)
1
cup
crumbled
feta
cheese,
(about
4
ounces)
3/4
cup
coarsely
chopped
walnuts,
(about
3
ounces)
1/2
med
size
red
onion,
thinly
sliced
into
rings
Heat
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.
For
dressing:
Whisk
all
ingredients
in
medium
bowl
to
blend.
Season
to
taste
with
salt
and
pepper.
For
salad:
Cook
green
beans
in
large
saucepan
of
boiling
salted
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.
Submitted By (Miki)
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