Beef Tenderloin with Garden Salad
Beef Tenderloin with Garden Salad
I do love a good steak and this beef tenderloin salad is one of our go-to quick dinners that is so good and full of nutrients. If you’ve ever had a meal that contains only vegetables and protein, then you know just how good you feel after eating it! You don’t leave feeling stuffed or gross, you just feel satisfied. The bright red peppers, cucumbers, tomatoes and greens make up the base of the salad and then it is garnished with creamy goat chèvre and pan-seared tenderloin steak. Yum!
Speaking of steak, I’m a big proponent of grass-fed beef and it’s the only kind we buy in our house. I am so grateful to be able to afford it as I know that not everybody can. I would love to raise my own cow for meat one day! Grass-fed cows do have a higher concentration of nutrients due to the nature of their diet whereas conventionally raised cows are typically fed grains that are genetically modified. GMO foods are a whole other conversation, but back to the beef! I have also found that grass-fed beef is SO much more flavourful and the quality of the meat is noticeably better. Of course when you’re buying a prime cut such as tenderloin though, you can’t go wrong!
Beef Tenderloin with Garden Salad
Ingredients
- 8 cups mixed greens, packed
- 1 red bell pepper, chopped
- 1 ½ cups chopped cucumber
- 1 ½ cups cherry tomatoes, sliced in half
- ½ cup crumbled goat chevre
- 2 4-6oz beef tenderloin steaks
- Avocado oil, for searing
- 2 tbsp butter, for basting
- 3-4 cloves garlic, peeled and smashed
- ½ cup extra virgin olive oil
- 3 tbsp white wine vinegar
- 1 tbsp fresh squeezed lemon juice
- 1 clove garlic, minced
- 2 tsp mayo
- 1 tsp creamy dijon
- Salt and pepper
Instructions
- Take out the steaks and allow them to come to room temperature. Salt and pepper both sides and set aside.
- To start the salad, add the mixed greens, pepper, cucumber, tomato and goat cheese to a bowl. Set aside.
- Make the dressing by adding all of the ingredients to a glass jar. Secure the lid and shake until everything is combined. Set aside. *You will have leftover dressing that you can store in the fridge for next time.
- Add avocado oil to a medium-sized cast iron pan and heat up to medium-high heat. Once the pan is lightly smoking, add the steaks and sear for 4 minutes.
- Flip the steaks and add in the butter and smashed garlic cloves. Baste the tops of the steaks with a spoon for 30 seconds to help brown. Set your kitchen timer for 3 minutes.
- Once done, remove the steaks to a plate to rest for 3-5 minutes. While you wait, dress and mix your salad.
- Move your steaks to a wooden cutting board and slice against the grain as thin as you prefer.
- Plate your salad and add your steak on top along with any crunchy bits of garlic from the pan. Enjoy!