Beef Tenderloin with Garden Salad
Beef Tenderloin with Garden Salad
What I love about 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. It’s also gluten-free, grain-free, nut-free, low-carb and keto! It has the perfect blend of bell peppers, cucumbers and tomatoes that are all tossed up with fresh spring greens and topped creamy goat chèvre and buttery pan-seared tenderloin steak. Yum!
Speaking of steak, I can’t recommend grass-fed beef enough. It’s the only kind we buy in our house. Grass-fed meat has a higher concentration of nutrients due to the nature of the cows’ diet whereas conventionally raised cows are typically fed grains that are not organic and typically 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 really can’t go wrong!
What you will need to make Beef Tenderloin with Garden Salad
Here’s a list of ingredients that you will need:
Greens - I use a spring green blend for this recipe and it’s perfect. I recommend buying organic if you can as these greens (and all the other produce listed) are often heavily sprayed with pesticides.
Peppers - This recipe calls for bell peppers. I like to pick yellow to add another colour to the salad, but any will do.
Cucumber - I recommend using long English cucumber for this salad.
Tomatoes - Cherry or grape tomatoes are perfect for this salad. They have a lower water content and are the perfect size.
Goat cheese - You will want to get soft goat cheese for this recipe. It often comes in the shape of a log. It may also be called chèvre.
Steak - We are using the ultimate cut of steak for this salad: the tenderloin! It’s a very high quality cut of steak so it doesn’t require any marinating or anything. Just a quick sear and it’s perfect.
You will also need a few basics:
Avocado oil
Butter
Whole garlic cloves
Salad dressing ingredients - listed in the recipe card.
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!