Tuesday, May 06, 2014

Tasty Tuesday: Beef Tenderloin Salad ala Schubert



Hello again. I have for you today another delicious, healthy recipe post that my parents actually sent over to me. The found it at Williams Sonoma and tweaked it a little during the marinating process. (the original recipe calls for a sous vide immersion circulator which neither of us have). I have yet to actually make it myself, but I am planning on it soon because it sounds so darn good! If you decided to take the plunge, please let me know how it turns out!

 

Beef Tenderloin Salad With Tomatoes and Avocado Ala Schubert

 

  Ingredients:

  •  1 pound of beef tenderloin
  • 1 cup of red wine
  • 2 cloves of garlic, minced
  • 2 shallots, thinly sliced
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 2 fresh rosemary sprigs 
  • 1 teaspoon of peppercorns
  • 9 tablespoons of olive oil
  • kosher or sea salt to taste
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon of whole grain mustard
  • 2 tablespoon of finely chopped shallots
  • fresh ground pepper to taste
  • 6 ounces of mesclun greens (or mixed greens)
  • 1/2 a red onion, thinly sliced
  • 1 cup of grape tomatoes, halved
  • 1 avocado, pitted and thinly sliced 

Directions:

Place the beef into a plastic bag. Add the wine, garlic, sliced shallots, bay leaves, thyme, rosemary, peppercorns and 2 Tbs. of the olive oil and seal the bag tightly. Place the meat in your refrigerator and allow it to marinate for at least 8 and up to 24 hours. After the meat has marinated, heat 1 tablespoon of the olive oil in a large pan over medium-high heat. Sear the beef on all sides until brown about 1-2 minutes on each side. Transfer to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. In a small bowl, whisk together the vinegar, mustard and chopped shallots. Slowly whisk in the remaining 6 tablespoons of olive oil. Season the dressing with salt and pepper to your liking. In a large bowl combine the greens, onions, tomatoes, and avocado and toss with your dressing. Slice the beef across the grain and arrange on the salad. Top with a sprinkle of salt and pepper, serve and enjoy!



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