16 BEST SALADS TO SERVE WITH BEEF TENDERLOIN
If you want to make your beef tenderloin especially delicious and memorable, there are 16 salads that we recommend serving with it. These salads pair exceptionally well with beef tenderloin, and they round out the meal in a very satisfying way.Check them out below!
Provided by HappyMuncher
Categories Side Dish
Time 15m
Number Of Ingredients 16
Steps:
- Pick any of these salads to serve with your beef dinner.
- Prepare the ingredients according to the recipe.
- Enjoy your dinner in no time!
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
BEEF TENDERLOIN WITH BABY GREEN SALAD
Make and share this Beef Tenderloin With Baby Green Salad recipe from Food.com.
Provided by LMillerRN
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- COMBINE water and bouillon in small bowl; stir to dissolve. Stir in vinegar and sugar.
- HEAT oil in large skillet over medium-high heat. Add beef; cook on each side for 3 to 5 minutes or until desired doneness. Remove from skillet. Slice beef into strips. Divide baby greens and tomatoes among plates; top with beef.
- ADD sauce mixture to skillet; stir to loosen brown bits from bottom of skillet. Cook over medium-high heat, without stirring, for 5 minutes or until reduced by half. Pour over salad.
Nutrition Facts : Calories 294.2, Fat 18.6, SaturatedFat 7, Cholesterol 73.8, Sodium 209.2, Carbohydrate 8.4, Fiber 0.5, Sugar 7.8, Protein 22.1
ROASTED TENDERLOIN OF BEEF WITH SPICY CRAB SALAD
I adore crab! I watched Tyler Florence make this and knew right away - I HAD to save this recipe for a special dinner coming up. I can't wait to try and I hope you will try it soon too!!
Provided by CindiJ
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the surf:.
- In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.
- For the turf: Preheat the oven to 400 degrees F.
- Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.).
- For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.
- To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.
Nutrition Facts : Calories 252.5, Fat 23.5, SaturatedFat 3.3, Cholesterol 7.6, Sodium 216.8, Carbohydrate 11.4, Fiber 1.2, Sugar 4.2, Protein 1.1
WHOLE ROASTED BEEF TENDERLOIN WITH A GREEN PEPPERCORN BUTTER
I know there are many recipes out there for a whole roasted beef tenderloin. I myself have several recipes, and I love them all. But this is always a favorite and very basic. You will have to purchase green peppercorns packed in water (Whole Foods or most specialty markets carry these, but some local grocers carry them as well) and the tenderloin itself which will be expensive, but it is worth it - this is just a classic simple dish. Besides, if you are going to buy an expensive cut of beef for a special occasion ... you want to treat it with respect and not cover up the flavor. It is five (5) ingredients for the marinade/rub; then pan seared in butter and oil and finished in the oven. A simple finish with a green peppercorn butter. It is perfectly elegant. This isn't an every day dish, but great for a holiday or special occasion. And if you don't want to make as much, simply cut the recipe in half. Prep time does not include the marinade time.
Provided by SarasotaCook
Categories Steak
Time 30m
Yield 8-10 Slices of tenderloin, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Marinade/Rub -- In a small bowl, add the black peppercorns (crushed) not ground. To crush my peppercorns I put them in a small baggie and use a meat mallet or rolling pin and just hit them until they are roughly crushed. Add the salt, dijon mustard, garlic, olive oil and mix well. Take this mixture and rub all over the meat very well. Put the meat in a glass not metal pan and cover with plastic wrap and let marinate all day. At least 4 hours, but I have even let it go overnight and it tasted great.
- Butter -- In a small bowl, add the butter, green peppercorns drained and rough chopped, shallot, lemon juice, dijon mustard, worcestershire and parsley. Mix well. Then spread on a small piece of parchment paper or plastic wrap. Wrap it up and form in a small log shape. Refrigerate until firm. The butter will be cut in small rounds and added to each slice of beef when served.
- Steak -- Three things to remember. First, always let the beef come to room temperature before cooking. Second, the ends are always thinner, so I fold them in and then tie them with a piece of kitchen twine to make the ends approximately the same size as the rest of the tenderloin. If you didn't wrap the ends in, they would be well done while the rest of the tenderloin was still raw. And third, the key is a good pan sear in a heavy pan on the stove. On medium high to high heat (cast iron or oven proof pan) heat up the butter and oil and pan sear the room temperature tenderloin until brown on each side. Not too long - just long enough to a nice crust.
- Once your tenderloin is golden brown, remove from the heat and transfer to the oven; 450 degrees for about 8-10 minutes. Trust me - there is NO MAGIC time. Everyone's oven, pans and meat are different. There isn't that perfect time that works every time and even when I cook this recipe, each time it is a bit different and it should be, that is normal. I have 2 tenderloins in the freezer. One is flatter and the other thicker, both the same weight. And it is common sense that they will take different times to cook, so just remember that using a thermometer is really the only way to test and to make sure the meat is cooked to the right temperature.
- After 8-10 minutes check the temperature using a meat thermometer; and I take 2 readings to make sure you get an accurate read. Remove the tenderloin just before your tenderloin reaches that perfect temperature as the tenderloin once removed will continue to cook as it rests. I remove at these temperatures as the meat will usually go up 3-5 degrees as it rests. So, 120 for rare; 130 for medium rare; 140 for medium; and 150 for medium well to well.
- Once the beef reaches the correct temperature, remove from the oven and from the pan, cover with foil and let rest 10-15 minutes before slicing.
- Serve -- Slice the tenderloin and serve with a slice of the chilled peppercorn butter. It will melt and drizzle all over the steak.
- Garnish -- If you want, a few crumbles of gorgonzola cheese are a nice touch, just a few. Or another favorite is just a few very thin fried onion rings.
Nutrition Facts : Calories 817, Fat 63.2, SaturatedFat 26.8, Cholesterol 229.2, Sodium 1045.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 57.7
GRILLED ALBERTA BEEF TENDERLOIN AND VEGETABLE SALAD
This came from the calgary sun, and is a great recipe for summer, including parmesan wafers recipe using renee' fresh dressings and sauces. The roasted red pepper is actually Renee's Gourmet Naturally Light Roasted Red Pepper & Garlic Dressing & Marinade, but any brand of roasted redpepper should do, and the peppercorn sauce is Renee's Gourmet Steakhouse Peppercorn Sauce
Provided by MarraMamba
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place beef in a shallow glass dish and coat both sides with 1/2 cup Renee's Gourmet Roasted Red Pepper Vinaigrette. Marinate in refrigerator for 1 to 2 hours. Remove beef and discard marinade.
- Grill or barbecue beef over high heat until just medium-rare. Let cool slightly and thinly slice into strips.
- To make Parmesan wafers: On a cookie sheet lined with greased foil, divide cheese into 4 equal circles (about 2 inches in size).
- Bake in a preheated oven at 350 F for 2 to 3 minutes or until melted and flat. Cool before carefully removing from foil.
- In a large bowl, combine romaine, red pepper, corn, red cabbage and carrots; toss with steakhouse peppercorn sauce.
- Season with smoked paprika, salt and pepper to taste.
- Divide salad mixture among four plates and top with sliced beef. Sprinkle with green onions and a little smoked paprika.
- Drizzle remaining roasted red pepper vinaigrette around salads. Garnish with a small handful of tortilla chips and top with Parmesan wafers.
- Quick Tip: Parmesan wafers can be made in advance and kept in an airtight container.
Nutrition Facts : Calories 535.1, Fat 36, SaturatedFat 15.9, Cholesterol 105.5, Sodium 527.2, Carbohydrate 19.9, Fiber 6.2, Sugar 6.7, Protein 35.1
BEEF TENDERLOIN SALAD
Provided by Sharon Smith
Categories Salad Fruit Leafy Green Nut Feta Beef Tenderloin Walnut Fall Bon Appétit Michigan
Yield Serves 6
Number Of Ingredients 16
Steps:
- 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.
- 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 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.
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