BEEF TENDERLOIN SALAD
Slices of tender beef, fresh asparagus and juicy tomatoes high-light this attractive main-dish salad from our Test Kitchen.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- 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 : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 610mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
BEEF TENDERLOIN WITH BASIL CREMA WITH WATERMELON-BASIL SALAD AND GRILLED PLANTAINS
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. For a gas grill, turn off half of the burners. Put the onion in a small bowl and cover with cold water; let soak 20 minutes, then drain and squeeze dry. Meanwhile, pulse 1 cup basil, the avocado, garlic, crema and the juice of 1 lime in a blender or mini food processor until smooth; season with salt and pepper. Transfer to a bowl and refrigerate until ready to use.
- Tie the beef tenderloin in 2-inch intervals using kitchen twine. Combine 1 tablespoon olive oil, the cumin, 1 teaspoon salt and a few grinds of pepper in a small bowl. Brush the oil mixture all over the beef and transfer to the grill over direct heat. Grill, turning occasionally, until the beef is well marked, about 15 minutes. Transfer the beef to the cooler side of the grill (indirect heat) and continue grilling, turning occasionally, until a thermometer inserted into the center registers 125 degrees F for medium rare, 15 to 20 more minutes. Transfer to a cutting board and let rest 10 minutes.
- While the beef is cooking over indirect heat, cut a small slit down the center of each plantain and lightly brush the skins with olive oil; transfer to the grill over direct heat. Grill, turning occasionally, until the skins are charred and the plantains are soft, about 20 minutes; cut into thirds.
- Meanwhile, roughly chop the remaining 2 cups basil; toss with the watermelon, the remaining lime juice and 2 tablespoons olive oil, the cheese, aje peppers and onion in a medium bowl. Season with 1/4 teaspoon salt. Slice the beef and serve with the basil crema, plantains and watermelon salad.
GLAZED BEEF TENDERLOIN WITH HERBED NEW POTATOES
Betty Crocker's Heart Healthy Cookbook shares a recipe! Come and get it--meat and potatoes hot off the grill! Marinated beef in a sweet steak sauce makes it extra flavorful.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- In shallow glass or plastic dish, mix steak sauce and brown sugar; reserve 2 tablespoons sauce. Add beef to remaining sauce (about 1/4 cup); turn to coat. Cover and refrigerate, turning beef 2 or 3 times, at least 1 hour but no longer than 24 hours.
- Heat gas or charcoal grill.
- In 2-quart microwavable casserole, place potatoes and water; cover. Microwave on High 3 to 5 minutes or until potatoes are just tender. Place potatoes on sheet of heavy-duty foil. Spray potatoes with cooking spray; sprinkle with rosemary, thyme and paprika. Wrap securely in foil.
- When grill is heated, place beef and packet of potatoes on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 7 minutes. Turn beef and potatoes; brush reserved sauce over beef. Cover and grill about 6 to 8 minutes longer for medium beef doneness; remove from heat. Sprinkle salt and pepper over potatoes.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 65 mg, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 9 g, TransFat 0 g
BEEF TENDERLOIN SALAD
Provided by Sharon Smith
Categories Salad Fruit Leafy Green Nut Feta Beef Tenderloin Walnut Fall Bon Appétit Michigan
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat oil in heavy large skillet over medium-high heat. Season steaks with pepper. Add to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter. Let stand until cool, about 15 minutes. Cover and refrigerate until well chilled.
- For dressing:
- Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper.
- For salad:
- Cook green beans in large saucepan of boiling salted water until just crisp-tender. Drain. Refresh under cold water. Drain well. Pat dry. Combine green beans and remaining ingredients in large bowl. Cut steaks diagonally into thin slices. Add to salad. Add dressing and toss to coat; serve.
FABULOUS BEEF TENDERLOIN
This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!
Provided by Debbie Wright
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
- Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.
Nutrition Facts : Calories 591 calories, Carbohydrate 2.4 g, Cholesterol 220.1 mg, Fat 33.2 g, Fiber 0.3 g, Protein 66.9 g, SaturatedFat 16.5 g, Sodium 2046.8 mg, Sugar 0.6 g
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- In a large shallow dish, combine the parsley, extra-virgin olive oil, paprika and cumin. Stir in half of the minced garlic, 1 tablespoon of salt and 2 tablespoons of pepper. Add the meat and turn to coat thoroughly. Cover and refrigerate for 1 to 2 hours.
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- Kale Salad. A Kale Salad is the perfect side to serve with beef tenderloin. Kale is a hearty green that’s high in fiber and protein, so it will fill you up without weighing you down.
- Coleslaw. Coleslaw is a great side dish to serve with beef tenderloin. To make coleslaw, you’ll want to start with a base of cabbage. Chop the cabbage into small pieces and then cut off the core.
- Traditional German Potato Salad. When it comes to side dishes, you can’t go wrong with traditional German potato salad. It’s a perfect accompaniment for beef tenderloin because it’s got a creamy base as well as some sweet, acidic flavors that help cut through the richness of the meat.
- Roasted Pumpkin Salad. For a light, vegetarian option that’s still hearty and comforting, try this simple recipe for roasted pumpkin salad. Toss together wedges of seeded pumpkin with olive oil and roast until golden.
- Classic Italian Panzanella Salad. This salad is the perfect accompaniment for the beef tenderloin because it is hearty and filling, with tangy bread and tomatoes, to stand up to the meat.
- Waldorf Salad. A classic salad that goes well with beef tenderloin is a Waldorf Salad. This salad is easy to make and you can customize it however you want, depending on what your guests like or what you have in your refrigerator.
- Pasta Salad. Pasta salad is a great side dish option to serve alongside beef tenderloin. Beef tenderloin is a very rich and flavorful entree, and the pasta salad can help to balance the flavor profile of your meal.
- Broccoli Salad. Broccoli salad is a classic Southern side dish that is a great complement to beef tenderloin because it’s cool, creamy, and crunchy. Broccoli goes well with lemon, so I also added lemon juice and zest to the salad dressing.
- Caprese Salad. One of my favorite salads to serve with beef tenderloin is a Caprese salad. I like to add a splash of balsamic vinegar and extra virgin olive oil to the salad, as well as fresh cracked black pepper.
- Garden Salad. Garden salad is a great side dish option to serve alongside beef tenderloin because of its health benefits. Garden salad provides a great source of fiber, vitamins and minerals including vitamins A, C and K.
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