Recipe - Beef Tenderloin Salad

1 tablespoon Vegetable oil
1 One half pound Beef tenderloin steaks;
(about 6 steaks)
; (1inchthick)

DRESSING
1 One fourth cup Olive oil
1/3 cup Balsamic vinegar or red wine
vinegar
3 tablespoon Chopped fresh chives
2 tablespoon Orange juice
1 tablespoon Poppy seeds

SALAD
Three fourths cup Green beans; trimmed
1 Head Bibb lettuce; torn into
bitesize
; pieces
1 Head red leaf lettuce; torn
into bitesize
; pieces
1 cn Mandarin oranges; drained
(16ounce)
1 cup Crumbled feta cheese; (about
4 ounces)
Three fourths cup Coarsely chopped walnuts;
(about 3 ounces)
One half Mediumsize red onion;
thinly cut or sliced up into
; rings

Heat oil in heavy large skillet over mediumhigh heat. Season steaks
with pepper. Add to skillet and cook to desired doneness, about 5
minutes per side for mediumrare. Transfer steaks to platter. Let
stand until cool, about 15 minutes. Cover and refrigerate until well
chilled.

For dressing:

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

For salad:

Cook green beans in large saucepan of boiling salted water until just
crisptender. 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.

Serves 6.

Bon Appetit October 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.