Sliced Steak with Tomato and Spinach Salad

By nicla91

Ingredients

• 1 lb lean beef tenderloin
• salt
• freshly ground black pepper
• nonstick cooking spray
• 1/4 cup balsamic vinegar
• 2 tsp dijon mustard
• 1 tbsp extra-virgin olive oil
• 8 cups baby spinach
• 2 cups sliced white button mushrooms
• 1 cup diced vine-ripened tomatoes
• 14 cup crumbled blue cheese

Preparation

Step 1

Preheat oven to 450F. Place a wire rack ona baking sheet lined with foil, and set aside

Heat a large cast-iron pan over high heat. Season the meat with salt and pepper to taste. When the pan is hot, remove it from stove just while you coat it with cooking spray. Add the meat and sear, turning it occasionally until the meat is a deep golden brown all over, about 2 min per side. Transer meat to the wire rack on the baking sheet and continue to cook in overn for 8 to 10 minutes or until done. Remove bakingn sheet from oven, and tent meat with foil to keep warm. Let the meat rest for at least 10 minutes before slicing.

In a medium bowl, whisk together the vinegar and mustard. Drizzle in the olive oil while continuing to whisk. Season with salt and pepper. Add the spinach, mushrooms, tomatoes blue cheese and toss. Slice meat into thin pieces and serve with salad.