SPINACH TENDERLOIN SALAD

By á-32773

The Black Kettle Steak House, Milwaukee, WI
Serves 2

Ingredients

• 1 cup sour cream
• 1 Tbs Worcestershire sauce
• 1/8 tsp garlic salt
• 2 Tbs chives, chopped
• 1/4 cup vegetable shortening
• 1 lbs tenderloin, cut into 1-inch pieces
• Season salt and pepper (to taste)
• 12 oz mushrooms, sliced
• 1 lbs fresh spinach, cleaned
• 6 oz blue cheese, crumbled
• 1/4 cup black olives, sliced
• 1/4 cup Parmesan cheese, freshly grated

Details

Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

1. Dressing: Combine the sour cream, Worcestershire sauce, garlic salt and chives. Set aside.

2. Tenderloin: Melt vegetable shortening over medium-high heat, preferable in a well-seasoned cast iron skillet. Season the tenderloin with salt and pepper, to taste. Place in hot skillet with mushrooms adn saute 3-4 minutes or to your liking.

3. Finishing: Divide spinach equally between two plates. Top with an equal portin of steak and mushrooms; finish with dressing. Serve with equal toppings such as blue cheese, olives, and/or Parmesan cheese.