Beef Tenderloin Salad

By jenknoll

One serving with 2 tablespoons dressing:
259 calories
10 g fat (3 g saturated fat)
14 mg cholesterol
610 mg sodium
14 g carbohydrate
4 g fiber
29 g protein

Ingredients

• 1/4 cup fat-free mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon fat-free milk
• 2 teaspoons white wine vinegar or cider 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, cut into 2 inch pieces
• 4 (4 ounce) beef tenderloin steaks
• 1 large clove garlic, peeled and halved
• 6 cups torn mixed salad greens
• 2 large ripe tomatoes, cut into wedges

Details

Servings 4

Preparation

Step 1

1.For salad dressing, in a 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 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.

2.If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Grill steaks, covered, over medium heat or broil 4-6 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 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

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