Beef Tenderloin Salad Recipe

By Debraymer

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

Details

Servings 4
Preparation time 25mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

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

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.

Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

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 meat thermometer should read 145°; medium, 160°; well-done, 170°).

On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing.
Yield: 4 servings.