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.
TENDERLOIN CAESAR SALAD
This is a terrific salad for a main dish. This is a low-carb meal that would fit in with anyone on the Atkins diet.
Provided by Hey Jude
Categories One Dish Meal
Time 24m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season steaks liberally with seasoned salt; grill medium-rare to medium.
- Place lettuce in a large bowl; add croutons and mix with dressing until greens are well-coated; divide the salad among four chilled plates.
- Slice each steak into six pieces; place meat on the center of each salad; garnish with tomato and sprinkle with the cheese.
Nutrition Facts : Calories 1069.8, Fat 90, SaturatedFat 27.8, Cholesterol 165.8, Sodium 902.1, Carbohydrate 18.6, Fiber 6.3, Sugar 5.9, Protein 47.4
TERRY'S CAESAR SALAD
Make and share this Terry's Caesar Salad recipe from Food.com.
Provided by Granny T
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare lettuce and onions.
- For dressing, put garlic, salt, pepper, and anchovy paste together and mix well.
- Add lemon juice, Worcestershire sauce, and olive oil, mixing well.
- Stir in parmesan cheese.
- Let mellow in fridge to blend flavour at least a half hour.
- To make croutons, in a non-stick skillet, brown bread cubes in olive oil and garlic salt until cubes crisp, stirring constantly, add pepper to taste. Let cool.
- To assemble, toss salad greens, onions with dressing, sprinkle with bacon crumbles and top with croutons. Serve immediately.
Nutrition Facts : Calories 284.1, Fat 23.5, SaturatedFat 5.1, Cholesterol 14.1, Sodium 397.6, Carbohydrate 13.5, Fiber 3.8, Sugar 3.5, Protein 6.9
SALT-CRUSTED BEEF TENDERLOIN RECIPE BY TASTY
Here's what you need: beef tenderloin, pepper, kosher salt, fresh rosemary, water
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 5
Steps:
- Liberally pepper the beef tenderloin on all sides.
- Brown all sides of the beef tenderloin, set aside so its comes to room temperature.
- In a large mixing bowl, combine the salt, rosemary and water. You want the consistency of wet, packable sand.
- Spread a thin layer of the salt on your baking sheet.
- Place the beef tenderloin on top and cover the with remaining salt. Make sure the entire beef tenderloin is covered in the salt mix.
- Bake at 250°F (120°C) for 45-60 minutes or until the internal temperature is about 120°F (48°C) for medium rare.
- Remove and let it rest in the salt crust for 15 minutes.
- Using the back of the spoon, crack the salt crust and remove. Brush away any excess salt and remove the beef tenderloin.
- Slice and serve with roasted vegetables.
- Enjoy!
Nutrition Facts : Calories 228 calories, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 33 grams, Sugar 0 grams
ROAST BEEF TENDERLOIN WITH CAESAR CRUST
Provided by Bruce Aidells
Categories Beef Roast Christmas Dinner Meat Beef Tenderloin Winter Christmas Eve Breadcrumbs Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.
- Uncover tenderloin; let stand at room temperature for at least 2 hours.
- Preheat oven to 400°F. Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack. Pulse 4 teaspoons black pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin.
- Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110°F-115°F for rare and 120°F-125°F for medium-rare, 30-40 minutes.
- Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2"-thick slices, taking care not to lose too much of the delicate crust.
BLACKENED PORK CAESAR SALAD
When I cook, the goal is to have enough leftovers for lunch the next day. This Caesar with pork has fantastic flavor even when the meat is chilled. -Penny Hedges, Dewdney, British Columbia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- For dressing, in a small bowl, mix the first 6 ingredients until blended., Toss pork with blackened seasoning. In a large skillet, heat oil over medium-high heat. Add pork; cook and stir until tender, 5-7 minutes., To serve, place romaine in a large bowl; add dressing and toss to coat. Top with pork, and, if desired, croutons and cheese.
Nutrition Facts : Calories 458 calories, Fat 31g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 464mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 36g protein.
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
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