What I love about Beef Tenderloin with Garden Salad
For starters, I’ve always loved a good steak. So, this Beef Tenderloin with Garden Salad has become one of our favourite quick and nourishing dinners. It’s packed with flavour, loaded with fresh ingredients, and checks so many dietary boxes—it’s gluten-free, grain-free, nut-free, low-carb and keto-friendly.
The salad is a vibrant mix of crisp bell peppers, juicy tomatoes, and crunchy cucumbers. They’re all tossed with fresh spring greens. To finish it off, I add creamy goat chèvre and slices of buttery, pan-seared beef tenderloin. The combination is simple, satisfying, and absolutely delicious.
Now, when it comes to steak, I highly recommend choosing grass-fed beef whenever possible. It’s the only kind we buy in our house, and for good reason. Grass-fed meat tends to have a higher concentration of nutrients, thanks to the cows’ natural, pasture-based diet. In contrast, conventionally raised cattle are often fed grain-heavy diets—typically from non-organic, genetically modified sources. (GMO foods are a whole topic on their own, but I’ll save that for another time.)
Aside from the nutritional benefits, grass-fed beef is just more flavourful. The quality is noticeable—tender, rich, and deeply satisfying. And of course, when you’re working with a premium cut like tenderloin, you’re already starting with something amazing. Grass-fed just takes it to the next level.
What you will need to make Beef Tenderloin with Garden Salad
Here’s a list of ingredients that you will need:
- Greens – For starters, I use a spring green blend for this recipe and it’s perfect. I recommend buying organic if you can as leafy greens are often heavily sprayed with pesticides.
- Peppers – Moreover, this recipe calls for bell peppers. I like to pick yellow to add another colour to the salad, but any will do.
- Cucumber – Also, 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 – The ingredient that makes this salad! You will want to get soft goat cheese for this recipe. It often comes in the shape of a log. It can 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 need any marinating. Just a quick sear and it’s perfect.
- Whole garlic cloves – Finally, adding a couple smashed, garlic cloves when basting the steaks adds delicious garlic butter flavour. You don’t want to skip this step!
FAQ:
Feel free to use other cuts of steak, but there sure is nothing like beef tenderloin! It’s so good, so tender, so delicious!
For medium rare, you’re looking for an internal temperature of 130F-135F, for medium it will be around 140F-145F and for well done it will be closer to 160F. I like mine medium rare!
The creamy goat chèvre is so delicious and really makes the salad, however feta cheese or blue cheese would also be delicious!
Yes! Simply omit the butter when basting the steaks and omit the goat cheese on the salad. Or, maybe try a dairy-free feta cheese?
Yes, you can grill the steaks. I just love that crispy pan-fried sear that you get with a cast iron pan. There’s more flavour that way.
In order to cook the steaks properly/evenly, it is recommended that the steaks are left out of the fridge until they reach room temperature before cooking. If they are partially frozen when cooking, it may result in burning or overcooking the outside while the inside is left raw.
Beef Tenderloin with Garden Salad
Equipment
- 1 Cast Iron Pan
Ingredients
For the salad:
- avocado oil or ghee for cooking
- 8 cups organic mixed spring greens
- 1 organic red bell pepper chopped
- 1 1/2 cups cucumber chopped
- 1 1/2 cups cherry tomatoes halved
- 1/2 cup fresh goat cheese crumbled
- 2 4-6oz beef tenderloin steaks at room temperature
- 2 tbsp butter for basting
- 4 cloves garlic peeled and smashed
For the dressing:
- 1/2 cup extra virgin olive oil
- 1 tbsp avocado mayonnaise
- 3 tbsp white wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 clove garlic minced
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Pat dry and then salt and pepper both sides of the steaks. Set aside
- To start the salad, divide the mixed greens between two shallow bowls. Add the peppers, cucumbers, tomatoes and goat cheese on top. Set aside.
- Make the dressing by adding all of the ingredients to a glass jar. Secure the lid and shake well until everything is combined. Set aside. *You will have leftover dressing that you can store in the fridge for next time.
- Heat a cast iron pan over medium-high heat and add some avocado oil. Check to see if it is hot enough by touching one steak to the pan. If it sizzles, then it's ready! Sear the steaks for 4 minutes.
- Flip the steaks and cook for 1 minute. Then, add the butter and smashed garlic cloves. Baste the tops of the steaks with a spoon for 30 seconds to help brown.
- Then leave the steaks alone for 3 minutes.
- Once done, remove the steaks to a plate to rest for 3-5 minutes. While you wait, pour your desired amount of dressing over the two salads.
- Move the steaks to a wooden cutting board and slice against the grain as thin or thick as you prefer.
- Add the steak on top of the prepared salads along with any crunchy bits of garlic from the pan. Enjoy!
More Delicious Salad Recipes:
- Mediterranean Chicken Salad with Creamy Hummus Dressing
- Big Thai Chicken Salad
- Antipasto Salad with Italian Vinaigrette
- Crispy Chicken and Rocket Salad
- Lemon Dill Chicken Salad with Avocado
- Winter Caesar Salad with Roasted Vegetables
- Green Salad with Berries and Avocado
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