Beef Tenderloin Salad Recipe

5 1 1
Beef Tenderloin Salad Recipe
Beef Tenderloin Salad Recipe photo by Taste of Home
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Beef Tenderloin Salad Recipe

Read Reviews
5 1 1
Publisher Photo
Slices of tender beef, fresh asparagus and juicy tomatoes high-light this attractive main-dish salad from our Test Kitchen.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Beef Tenderloin Salad in Light & Tasty August/September 2003, p13

Nutritional 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.

  • 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
  1. In a small bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate.
  2. 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.
  3. Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  4. 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 145°; medium, 160°; well-done, 170°).
  5. On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing. Yield: 4 servings.
Originally published as Beef Tenderloin Salad in Light & Tasty August/September 2003, p13

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robbinthornton User ID: 3362574 129103
Reviewed May. 28, 2013

"Fabulous! The dressing was wonderful!"

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