Beef Tenderloin Salad

Name: Beef Tenderloin Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings.
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

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

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. 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

1 each: 259 calories, 10g fat (3g saturated fat), 14mg cholesterol, 610mg sodium, 14g carbohydrate (0 sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.

Originally published as Beef Tenderloin Salad in Light & Tasty August/September 2003