*  Exported from  MasterCook  *

                          Beef Tenderloin Salad

Recipe By     : Bon Appetit Magazine, Oct 1992
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Vegetable oil
   1 1/2  lb            Beef tenderloin steaks
                        - (1" thick)
                        Dressing:
   1 1/4  c             Olive oil
     1/3  c             Balsamic or red wine vinegar
   3      tb            Fresh chives -- chopped
   2      tb            Orange juice
   1      tb            Poppy seeds
                        Salad:
     3/4  c             Green beans -- trimmed
   1                    Bibb lettuce head -- torn into
                        - bite-size pieces
   1                    Red leaf lettuce head -- torn
                        - into bite-size pieces
  16      oz            Can mandarin oranges -- drained
   1      c             Feta cheese -- crumbled
     3/4  c             Walnuts -- coarsely chopped
     1/2  md            Red onion -- thinly sliced into
                        - rings

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.

Dressing:

Whisk all ingredients in medium bowl to blend. Season to taste with
salt and pepper.

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.

Posted by: Sharon Smith, Berkeley, Michigan

MC formatted by Barb at Possum Kingdom


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