Beef Fillet With Fennel Salad Rosemary Cream Dressing Recipes

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ROSEMARY BEEF FILLET



Rosemary Beef Fillet image

Categories     Beef     Roast     Low/No Sugar     Wheat/Gluten-Free     Rosemary     Gourmet

Yield Makes 8 to 12 servings

Number Of Ingredients 7

1 (3 1/2-lb) trimmed and tied center-cut beef tenderloin roast at room temperature
4 teaspoons kosher salt
1 teaspoon black pepper
2 garlic cloves, finely chopped
6 (3- to 4-inch) fresh rosemary sprigs
3 tablespoons extra-virgin olive oil
Accompaniment: coarse-grain or Dijon mustard

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
  • Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.
  • Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.

STEAK SALAD WITH CREAMY DRESSING



Steak Salad with Creamy Dressing image

Lettuce layered with grilled beef steak and veggies give you a hearty dinner - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

2 beef tenderloin steaks, about 3/4 to 1 inch thick (6 oz each), trimmed of fat
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 package (6.5 oz) sweet butter lettuce blend
1 cup cherry tomatoes, cut in half
1/2 cup thinly sliced English (seedless) cucumber
3/4 cup fat-free sour cream
1/4 cup chopped red onion
2 teaspoons chopped fresh chives
2 1/2 teaspoons prepared horseradish
1/2 teaspoon fresh lemon juice

Steps:

  • Heat gas or charcoal grill. Sprinkle steaks with salt and 1/4 teaspoon of the pepper. Carefully brush oil on grill rack. Place steaks on grill over medium-high heat. Cover grill; cook 10 minutes, turning once, or until of desired doneness. Remove steaks from grill. Cover loosely; let stand 10 minutes.
  • Meanwhile, in large bowl, toss lettuce, tomatoes and cucumber; divide salad among 4 serving plates. In small bowl, stir sour cream, onion, chives, horseradish, lemon juice and remaining 1/4 teaspoon pepper with wire whisk until well blended.
  • Cut steaks across grain into thin slices; arrange over salads. Drizzle with dressing.

Nutrition Facts : Calories 170, Carbohydrate 12 g, Fiber 1 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg

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