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Beef Tenderloin Salad

Slices of tender beef, fresh asparagus and juicy tomatoes high-light this attractive main-dish salad from our Test Kitchen.

4 ServingsPrep: 25 min. Grill: 15 min.

Ingredients

1/4 cup fat-free mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fat-free milk
2 teaspoons white 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, trimmed, cut into 2-inch pieces
4 beef tenderloin steaks (4 ounces each)
1 large garlic clove, peeled and halved
6 cups torn mixed salad greens
2 large ripe tomatoes, cut into wedges

Directions

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. Using long-handled tongs, moisten a paper towel with

2 of 2

Beef Tenderloin Salad (continued)

Directions (continued)

cooking oil and lightly coat 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 meat thermometer should read 145°; medium,
160°; well-done, 170°).
On four serving plates, arrange the greens, tomatoes and asparagus.
Thinly slice beef; place over salad. Drizzle with dressing. Yield: 4
servings.

Nutrition Facts: One serving with 2 tablespoons dressing equals 259 calories, 10 g fat (3 g saturated fat), 14 mg cholesterol, 610 mg sodium, 14 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.