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Name: Beef Tenderloin Salad with Tomatoes and Avocado
Prep time: 45 min
Cook time: 8 h
Total time: 8 h 45 min
Yield: 4
Cuisine: American
Ingredients: 1 lb. beef tenderloin; 1 cup red wine; 2 garlic cloves thinly sliced; 2 shallots, thinly sliced; 2 bay leaves; 2 fresh thyme sprigs; 2 fresh rosemary sprigs; 1 tsp. peppercorns; 7 Tbs. olive oil; Kosher salt; 2 Tbs. red wine vinegar; 1 tsp. whole-grain mustard; 2 Tbs. finely chopped shallots; Freshly ground pepper; 6 oz. mesclun greens; 1/2 red onion very thinly sliced; 1 cup grape tomatoes halved; 1 avocado, pitted peeled and thinly sliced; Maldon sea salt or coarse sea salt

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INGREDIENTS

1 lb. beef tenderloin
1 cup red wine
2 garlic cloves ; thinly sliced
2 shallots, thinly sliced
2 bay leaves
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 tsp. peppercorns
7 Tbs. olive oil
Kosher ; salt
2 Tbs. red wine vinegar
1 tsp. whole-grain mustard
2 Tbs. finely chopped shallots
Freshly ; ground pepper
6 oz. mesclun greens
1/2 red onion ; very thinly sliced
1 cup grape tomatoes ; halved
1 avocado, pitted ; peeled and thinly sliced
Maldon ; sea salt or coarse sea salt

INSTRUCTIONS

In a small bowel add the wine, garlic, sliced shallots, bay leaves, thyme, rosemary, pepprecornes and 2 Tbs of the olive oi and Kosher salt to taste. Mix well then place the beef and the mixture in a 1 gal zip lock bag. Seal the bag tight and refrigerate for at least 8 hours or up to 24 hours.

Preheat oven to 400 degrees

Remove the beef from the bag and discard the contents of the bag.

Heat a large nonstick skillet over medium-high heat,. Coat pan with cooking spray; Add beef to pan: cook for 5 minutes, turning to brown on all sides.

Transfer beef to a roasting rack coated with cooking spray; place rack in roasting pan, Bake at 400 degrees for 26 minutes or until a thermometer registers 135 degrees or desired degree of doneness.

Remove from oven and let stand for 10 minutes before slicing.

In a small bowl, whisk together the vinegar, mustard and chopped shallots. Slowly whisk in the remaining 4 Tbs. olive oil. Season the vinaigrette with kosher salt and pepper. In a large bowl, combine the mesclun, onion and tomatoes. Add the vinaigrette and toss gently. Divide the salad among 4 plates. Top with the avocado. Slice the beef across the grain and arrange on the salads. Sprinkle with Maldon sea salt and serve immediately

NOTES

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Beef Tenderloin Salad with Tomatoes and Avocado

1 lb. beef tenderloin
1 cup red wine
2 garlic cloves thinly sliced
2 shallots, thinly sliced
2 bay leaves
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 tsp. peppercorns
7 Tbs. olive oil
 Kosher salt
2 Tbs. red wine vinegar
1 tsp. whole-grain mustard
2 Tbs. finely chopped shallots
 Freshly ground pepper
6 oz. mesclun greens
1/2 red onion very thinly sliced
1 cup grape tomatoes halved
1 avocado, pitted peeled and thinly sliced
 Maldon sea salt or coarse sea salt

Preheat oven to 400 degrees
Remove the beef from the bag and discard the contents of the bag.

Heat a large nonstick skillet over medium-high heat,. Coat pan with cooking spray; Add beef to pan: cook for 5 minutes, turning to brown on all sides.
Transfer beef to a roasting rack coated with cooking spray; place rack in roasting pan, Bake at 400 degrees for 26 minutes or until a thermometer registers 135 degrees or desired degree of doneness.
Remove from oven and let stand for 10 minutes before slicing.

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Nutrition

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Serving Size: 1 Serving (338g)
Recipe Makes: 4 Servings

Calories: 529
Calories from Fat: 305 (58%)

Amt Per Serving		% DV

	Total Fat 33.8g	45 %
	Saturated Fat 10.2g	51 %
	Monounsaturated Fat 18.3g
	Polyunsanturated Fat 2.2g
Cholesterol 74.8mg		23 %
Sodium 120.6mg		4 %
Potassium 676.4mg		18 %
Total Carbohydrate 10.9g		3 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 9.3g
Protein 23.5g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 529

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