Name: Beef Tenderloin Salad
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1/4 cup fat-free mayonnaise -; 2 tablespoons Dijon mustard -; 1 tablespoon fat-free milk -; 2 teaspoons white vinegar -; 1 teaspoon prepared horseradish -; 1-1/4 teaspoons sugar -; 3/8 teaspoon salt, divided -; 1/4 teaspoon pepper, divided -; 8 cups water -; 1 pound fresh asparagus, trimmed, cut into 2-inch pieces -; 4 beef tenderloin steaks (4 ounces each) -; 1 large garlic clove, peeled and halved -; 6 cups torn mixed salad greens -; 2 large ripe tomatoes, cut into wedges -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Beef Tenderloin Salad

1. 1/4 cup fat-free mayonnaise -

2. 2 tablespoons Dijon mustard -

3. 1 tablespoon fat-free milk -

4. 2 teaspoons white vinegar -

5. 1 teaspoon prepared horseradish -

6. 1-1/4 teaspoons sugar -

7. 3/8 teaspoon salt, divided -

8. 1/4 teaspoon pepper, divided -

9. 8 cups water -

10. 1 pound fresh asparagus, trimmed, cut into 2-inch pieces -

11. 4 beef tenderloin steaks (4 ounces each) -

12. 1 large garlic clove, peeled and halved -

13. 6 cups torn mixed salad greens -

14. 2 large ripe tomatoes, cut into wedges -

How to cook deliciously - Beef Tenderloin Salad

1. Stage

In a small bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate.

2. Stage

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Cover and refrigerate.

3. Stage

Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Lightly oil the grill rack.

4. Stage

Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

5. Stage

On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing.