Warm Beef-and-Potato Salad with Béarnaise Dressing

By Lv2Cook

Ingredients

• 12 small red potatoes quartered (about 1 3/4 pounds)
• 4 shallots quartered
• 2 teaspoons olive oil
• Cooking spray
• 2 (4-ounce) beef tenderloin steaks (3/4 inch thick)
• 1/4 cup chopped shallots
• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• 1/4 cup water
• 3 tablespoons chopped fresh tarragon
• 2 tablespoons creamy-mustard mayonnaise blend (such as Dijonnaise)
• 1 tablespoon chopped fresh chives

Details

Servings 1

Preparation

Step 1

Preheat oven to 375º.

Combine potatoes and quartered shallots in a 13 × 9-inch baking dish; drizzle with oil, and toss gently. Bake at 375º for 50 minutes or until tender, stirring occasionally. Cool slightly.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm.

Add chopped shallots, wine, vinegar, water, and tarragon to skillet. Bring to a boil; cook until reduced to 1/2 cup (about 2 minutes). Strain through a colander into a bowl; discard solids. Add mustard blend to wine mixture; stir well with a whisk.

Cut steaks into thin slices. Combine potato mixture, beef, and tarragon mixture in a large bowl; toss gently to coat. Sprinkle with chives. Serve immediately.

Serving size: 1 cup