Beef Tenderlion and Dijon Greens
- 1/2 cup olive oil
- 1/4 cup Dijon mustard
- 3 Tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 teaspoon chopped basil
- 1/2 red onion sliced in thin slices
- 2 Tablespoons crumbled Blue cheese
- 1/2 teaspoon pepper
- 1 1/2 pounds filet mignon cut into equal portions
- 1/2 teaspoon salt
- 10 oz mixed greens
For the dressing: whisk 1/2 cup olive oil, Dijon mustard, red wine vinegar, garlic, sugar, basil, salt and 1/4 teaspoon pepper together in a medium bowl until creamy. Set aside.
Preheat oven to 400
Heat 1 Tablespoon oil in a cast iron skillet over medium high heat until very hot. Pat steaks dry. Add steaks to the skillet and sear them evenly on all sides for about 2 minutes per side.
Top each steak with a pad of butter and place the skillet in the oven. Cook the steaks for 5 minutes (125 Degrees) .
Remove the steaks to a serving platter, cover with foil and allow to rest at room temperature for 10 minutes.
In a lage bowl, toss the salad greens and blue cheese with 1/2 cup dressing. Arrange greens on a platter; Top with sliced beef. serve with remaining dressing.