California Steak Salad (for 4)

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2 Tbls Vegetable Oil
1 2LB trimmed Beef Tenderloin room temp
Salt and Pepper
1/2 small finely chopped Red Onion
1/4 Cup Fresh Lemon Juice
1/4 Cup Red Wine Vinegar
2 Tbls Dijon Mustard
3/4 Cup Extra Virgin Olive Oil
2 Tbls chopped Tarragon
1/2 Cup Crumbled Blue Cheese
1/2 Pound Green Beans
1/2 Pound split & opened Snap Peas
1 Small bunch Watercress stems removed
4 thinly sliced Radishes
1/2 Cup halved cherry tomatoes
1 small head cut crosswise Iceberg Lettuce
2 Tbls snipped chives
1. Preheat oven to 350
2. In an oven proof skillet just large enough to hold the roast, heat the vegetable oil until shimmering.
3. Season the meat with salt and pepper and cook over moderately high heat until browned all over, about 5 minutes.
4. Transfer skillet to the oven and roast the meat for about 25 minutes, turning it a few times. Should register 125 for medium rare.
5. Transfer to cutting board to rest for 19 minutes.
6. Remove string and slice the roast 1 inch thick.
7. While the meat is roasting, make the dressing and prepare the vegetables.
8. In a medium bowl, whisk the onion with the lemon juice, vinegar, lemon juice, and mustard.
9. Whisk in the olive oil in a thin stream until emulsified.
10. Stir in the tarragon and blue cheese.
11. Season with salt and pepper.
12. In a medium saucepan of salted boiling water, cook the green beans until crisp/tender, about 2 minutes.
13. Drain and cool under running water.  Pat dry and transfer to large bowl.
14. Add the snap peas, watercress, radishes and tomatoes... toss
15. Arrange the lettuce slabs on a large platter, scatter the vegetables over the lettuce, and drizzle the dressing on top.
16. Arrange the sliced roast beef on the salad.
17. Sprinkle with chives and serve.

Paula Mandel

Member since Oct 2008

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