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.
- 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
- Rub the inside of a large bowl with garlic, then mince or press garlic, and leave in the bottom of the bowl.
- Place mustard, vinegars, salt and pepper in the bowl with the garlic. Whisk together well. Continue whisking and drizzle oil in, slowly.
- Place beef and onions in with the dressing and toss well. Leave at room temp, tossing occasionally.
- Serve on a bed of spring greens
- 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.