Beef Tenderloins and Greens Dijon
It's a winning combo: hot slices of beef tenderloin atop a tasty and nutritious mix of greens (choose your favorites). The beef wilts some of the greens, and its juices combine with the Dijon dressing for a truly memorable meal.
Servings: 4
Ingredients:
* 1/2 cup olive oil, plus 1 tablespoon
* 1/4 cup Dijon mustard
* 1/4 cup balsamic vinegar
* 1 clove garlic, crushed
* 1 teaspoon sugar
* 1/2 teaspoon pepper, divided
* 1 pound beef tenderloin tips, trimmed of fat and cut into 1-by-1/2-inch pieces
* 1/2 teaspoon salt
* 10-ounce package mixed salad greens
* Croutons
Directions:
To make the dressing, in a medium bowl whisk together 1/2 cup of the olive oil, the mustard, vinegar, garlic, sugar and 1/4 teaspoon of the pepper until creamy. Set aside.
In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat until hot. Add the beef, half at a time, and stir-fry 2 to 3 minutes, or until the outside surface is no longer pink. (Do not overcook.) Season with the salt and the remaining 1/4 teaspoon pepper.
In a large bowl, combine the greens and 1/2 cup of the reserved dressing. Toss to coat. Arrange the greens on a serving platter and top with the beef and croutons. Serve immediately, adding additional dressing as desired.
