Best 5 Beef Tenderloin Salad Recipes
Indulge in a culinary journey with our exquisite beef tenderloin salad, a symphony of flavors that tantalizes the taste buds. Savor the succulent beef tenderloin, grilled to perfection, paired with a medley of fresh, seasonal ingredients. From the vibrant greens of the mesclun mix to the sweet crunch of roasted butternut squash, each ingredient contributes a unique layer of texture and taste. Drizzle the zesty lemon-tahini dressing over the salad, creating a harmonious balance of tangy and nutty flavors. Experience a burst of freshness with the addition of crisp shallots and roasted pine nuts, adding a delightful crunch with every bite. This salad is not just a meal; it's an art form, a testament to the culinary artistry that awaits you within these recipes. Discover variations of this delectable salad, each featuring unique ingredients and dressings, ensuring there's something to satisfy every palate. Embark on a culinary adventure and savor the symphony of flavors that await.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED TENDERLOIN OF BEEF WITH SPICY CRAB SALAD
Steps:
- In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.
- For the turf: Preheat the oven to 400 degrees F.
- Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)
- For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.
- To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.
- In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.
- For the turf: Preheat the oven to 400 degrees F.
- Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)
- For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.
- To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.
MUSTARD-CRUSTED BEEF TENDERLOIN WITH ARUGULA, RED ONION, AND WAX BEAN SALAD
Steps:
- Prepare beef:
- Preheat oven to 425°F.
- Stir together mustards, brown sugar, pepper, and lemon zest.
- Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides, about 2 minutes total.
- Transfer to an oiled shallow baking pan and coat with mustard mixture.
- Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes. Transfer to a cutting board and let stand until cool, at least 45 minutes.
- Prepare salad while beef is roasting:
- Chill onion slices in water to cover 30 minutes. Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain beans in a colander and rinse under cold water to stop cooking, then transfer to a large bowl. Add arugula to beans. Drain onion slices and pat dry.
- Make dressing and toss salad:
- Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified.
- Cut beef into thin slices.
- Add onion slices, beef, and enough dressing to arugula and beans to just coat and toss to combine well.
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 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.
TEA-SMOKED BEEF TENDERLOIN WITH PEAR SALAD
A fantastic show stopper! The flavours are incredible and the dish is easier to put together than it reads. I actually cannot take much credit as it is one of my husband's signature dishes. He prepares the beef on the BBQ in a large stock pot; I am the sous chef on this one preparing the salad ;). You can prepare the salad in advance as well as the dressing. Add as much of the fresh herbs as you like. From the local paper. Great recipe if you are trying to reduce carbs. Recipe calories are lower than listed (only 500 per serving) as rice and brown sugar are not consumed but just used for the smoking
Provided by Deantini
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- BEEF:.
- combine tea, rice and brown sugar;place mix in disposable foil pie plate.
- place plate on bottom of large wok, soup pot or deep sauce pan.
- place wok/pot on high heat until tea mixture starts to sizzle and smoke, approx 7 minute.
- place beef on rack that will fit in wok/pot and keep it raised 1 inch above the tea mixture;.
- cover tightly.
- smoke beef 5 min - turn off heat and let stand on burner for 20 minute.
- preheat oven to 450F and cook in oven for 5 minute.
- let rest for 5 min & slice thinly (beef will be rare).
- SALAD.
- place pear, bell pepper, jalapeno, green onion, mint, basil and cilantro in medium bowl.
- in a small bowl stir together mayo, dijon, lemon juice and pepper.
- add to pear mixture, stir gently to combine. Set aside.
- DRESSING:.
- whisk together dressing ingredients.
- TO SERVE:.
- distribute pear mixture on four plates.
- arrange sliced beef on top.
- sprinkle with salt.
- drizzle beef with lime dressing.
Tips:
- For the best results, use high-quality beef tenderloin. Look for meat that is a deep red color and has a fine grain.
- To ensure that the beef tenderloin is cooked evenly, use a meat thermometer to check the internal temperature. The beef is medium-rare at 135°F (57°C), medium at 145°F (63°C), and well-done at 160°F (71°C).
- Let the beef tenderloin rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- If you don't have time to marinate the beef tenderloin, you can still make a delicious salad by simply seasoning the steak with salt, pepper, and garlic powder.
- Be creative with your salad ingredients! You can use any type of greens, vegetables, and fruits that you like. Some popular options include arugula, spinach, kale, tomatoes, cucumbers, avocado, and strawberries.
- For a more flavorful salad, use a homemade dressing. You can find many easy and delicious recipes online.
Conclusion:
Beef tenderloin salad is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With a little planning, you can create a salad that is both beautiful and delicious.
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