Beef tenderloin steaks pan-grilled and served sliced with a sweet and savory cornichon relish on a bed of arugula.

Tenderloin Steaks with Arugula-Cornichon Relish

4 beef tenderloin steaks (or 2 halved boneless rib-eye steaks), cut 1-inch thick (about 1 pound total)

1 tablespoon cracked pepper

1/2 teaspoon salt

3 tablespoons olive oil

1/3 cup freshly snipped Italian flat-leaf parsley

3 tablespoons finely chopped cornichons or sweet pickles

2 tablespoons capers, drained and coarsely chopped

1 medium green onion, chopped

1 tablespoon balsamic vinegar

3 cups torn arugula and/or torn mixed greens

1. Trim fat from steaks. Rub both sides of steaks with pepper and salt.
2. In a large skillet heat 1 tablespoon of the olive oil over medium heat. Add the steaks and cook to desired doneness, turning once. (Allow 8 to 11 minutes for medium rare or 12 to 14 minutes for medium).
3. Meanwhile, for relish, in a small mixing bowl combine the remaining olive oil, Italian parsley, cornichons or sweet pickles, capers, green onion, and balsamic vinegar. Set aside.
4. To serve, transfer steaks to a cutting board. Cut into thin slices. Arrange the arugula and/or mixed greens on dinner plates. Top with the steak slices, then spoon the relish over steak and arugula.

Makes 4 servings.