Taste of Home
Beef Tenderloin Salad
TOTAL TIME: Prep: 25 min. Grill: 15 min.
YIELD: 4 servings.
Slices of tender beef, fresh asparagus and juicy tomatoes high-light this attractive main-dish salad from our Test Kitchen.
Ingredients
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1/4 cup fat-free mayonnaise
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2 tablespoons Dijon mustard
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1 tablespoon fat-free milk
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2 teaspoons white vinegar
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1 teaspoon prepared horseradish
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1-1/4 teaspoons sugar
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3/8 teaspoon salt, divided
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1/4 teaspoon pepper, divided
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8 cups water
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1 pound fresh asparagus, trimmed, cut into 2-inch pieces
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4 beef tenderloin steaks (4 ounces each)
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1 large garlic clove, peeled and halved
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6 cups torn mixed salad greens
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2 large ripe tomatoes, cut into wedges
Directions
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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.
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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.
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3.
Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Lightly oil the grill rack.
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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 135°; medium, 140°; medium-well, 145°).
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5.
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.
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