Best 2 Beef Tenderloin Milanese With Spinach And Cucumber Salads Recipes

Indulge in a culinary journey with Beef Tenderloin Milanese, a delectable dish that marries the elegance of Italian cuisine with the succulence of tenderloin. This main course is a harmonious blend of flavors and textures, featuring a crispy, golden-brown exterior and a juicy, melt-in-your-mouth interior. Accompanying this exquisite entrée are two refreshing salads: a vibrant Spinach Salad with tangy citrus vinaigrette and a cool Cucumber Salad with a hint of dill. These salads provide a refreshing contrast to the richness of the beef tenderloin, creating a well-balanced and satisfying meal. Get ready to impress your taste buds and embark on a culinary adventure with Beef Tenderloin Milanese and its delightful salad accompaniments.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND BEEF SALAD

Spinach and Beef Salad image

Provided by Food Network

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

8 ounces sirloin or filet mignon steak, cut into strips
2 tablespoons soy sauce
2 tablespoons olive oil, divided
1 teaspoon minced garlic
Freshly ground pepper
8 ounces shiitake or similar wild mushroom, trimmed, wiped clean and sliced*
Salt
12 ounces fresh spinach leaves, trimmed, rinsed, and patted dry
4 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
2 to 3 teaspoons lemon pepper
Salt
4 tablespoons olive oil
Minced fresh herbs, such as dill, chives, basil, or a combination
*White cultivated mushrooms may be substituted and do not need to be cooked.

Steps:

In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes. Warm a nonstick skillet over moderately high heat until it is hot. Add the steak, marinade, and salt, and cook, stirring, just until the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate. Add the remaining oil to the skillet and warm it over moderately high heat until hot. Add the mushrooms and salt and pepper, and cook, stirring, for 5 minutes.
In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine.
For the dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add the oil, in a stream, whisking until combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or toasted bread.

BEEF TENDERLOIN SALAD

Beef Tenderloin Salad image

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

Ingredients

1 tablespoon vegetable oil
1 1/2 pounds 1-inch-thick beef tenderloin steaks (about 6 steaks)
Dressing
1 1/4 cups olive oil
1/3 cup balsamic vinegar or red wine vinegar
3 tablespoons chopped fresh chives
2 tablespoons orange juice
1 tablespoon poppy seeds
Salad
3/4 cup green beans, trimmed
1 head Bibb lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 16-ounce can mandarin oranges, drained
1 cup crumbled feta cheese (about 4 ounces)
3/4 cup coarsely chopped walnuts (about 3 ounces)
1/2 medium-size red onion, thinly sliced into rings

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.

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Choose a well-marbled beef tenderloin, fresh spinach, and cucumbers.
Tenderize the beef: Pounding the beef tenderloin with a meat mallet will help to tenderize it and make it more flavorful.
Use a light hand with the breading: You don't want the breading to be too thick, or it will overpower the beef. Just a light coating is all you need.
Cook the beef tenderloin over medium-high heat: This will help to create a crispy crust on the outside while keeping the inside tender and juicy.
Don't overcook the beef tenderloin: Overcooked beef tenderloin will be tough and dry. Cook it for just a few minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit.
Serve the beef tenderloin immediately: Beef tenderloin is best served hot, so don't let it sit around for too long before serving.

Conclusion:

Beef tenderloin Milanese is a delicious and elegant dish that is perfect for a special occasion. It is made with high-quality ingredients and cooked to perfection. The spinach and cucumber salads are refreshing and light, and they complement the beef tenderloin perfectly. This dish is sure to impress your guests!

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