Beef Tenderloin Over Greens
There's no better way to top a salad than with melt-in-your-mouth beef tenderloin.
1 cup boiling water
1 teaspoon beef base or bouillon granules
1/4 cup balsamic vinegar
2 tablespoons packed light brown sugar
1 teaspoon olive oil
12 ounces beef tenderloin, fat trimmed, cut into 4 pieces
8 cups baby salad greens
1 cup cherry tomatoes, cut in half
- Combine water and beef base in small bowl; stir to dissolve. Stir in vinegar and sugar.
- Heat oil in large skillet over medium-high heat. Add beef; cook on each side for 3 to 5 minutes or until desired doneness. Remove from skillet. Slice beef into strips. Divide baby greens and tomatoes among plates; top with beef.
- Add sauce mixture to skillet; stir to loosen brown bits from bottom of skillet. Cook over medium-high heat, without stirring, for 5 minutes or until reduced by half. Pour over salad.
Makes 4 servings.
Recipe and photograph provided courtesy of National Beef Council.