Beef Tenderloin Salad

One night at the lodge, we had a lot of leftover beef tenderloin.  I love beef salads in the spring.  If I’m using leftover beef, I don’t like it overcooked, so salads seem to be the ticket.  So for Beef Tenderloin Salad, I tossed it with a vinaigrette, and let it sit at room temperature.

Other salads to use for beef – Vietnamese Beef Salad or Teriyaki Beef Salad.

Beef Tenderloin Salad

Beef Tenderloin Salad

Ingredients

  • 2 cloves fresh garlic, peeled and sliced in half
  • 2 tsps dijon mustard
  • 2 TBSP balsamic vinegar
  • 1 TBSP red wine vinegar
  • Salt and pepper
  • 1/2 cup extra virgin olive oil
  • Leftover beef tenderloin, cut into strips
  • 1 medium onion, cut into half moons
  • Spring greens

Instructions

  1. Rub the inside of a large bowl with garlic, then mince or press garlic, and leave in the bottom of the bowl.
  2. Place mustard, vinegars, salt and pepper in the bowl with the garlic. Whisk together well. Continue whisking and drizzle oil in, slowly.
  3. Place beef and onions in with the dressing and toss well. Leave at room temp, tossing occasionally.
  4. Serve on a bed of spring greens
  5. Note: I had some leftover butter wine sauce and I put a couple tablespoons of that in with the dressing. It's not necessary, but it made it even more delicious. You might want to whisk a couple tablespoons of mayo into the dressing, for a little richer flavor.
http://www.centexcooks.com/beef-tenderloin-salad/