Beef Tenderloin, Mixed Lettuce And Green Bean Salad
serves 2-4
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8 ounces beef tenderloin
3 cups mixed greens (frisee, radicchio, arugula, mache and so on)
1/2 pound green beans, trimmed
2 tablespoons vinegar
2 tablespoons fresh lemon juice
1 shallot, minced
1/3 cup olive oil
prep: 15 minutes
total: 35 minutes
large pot
colander
baking sheet
tongs
whisk
digital instant-read meat thermometer
1. Sprinkle the beef on all sides with salt and pepper and let it sit for 10 minutes. Preheat the broiler and place the rack about 4 inches from the heat. Bring a large pot of water to a boil and add 2 teaspoons of salt.
2. Rinse and drain the green beans well in a colander, then cut off the ends. When the water boils, add the green beans to the pot. Cook them for just 1-2 minutes, until they just turn bright green but are not quite tender enough. Drain them in a colander and rinse them with cold water to stop the cooking. Put them on a plate lined with paper towel and pat them dry.
3. Once the broiler has heated up, put the beef on a baking sheet and broil until it reach an internal temperature of 125F for rare, about 4 minutes on each side. Let it rest uncovered for 5-10 minutes.
4. While you're cooking the beef, combine the vinegar and lemon juice in a medium bowl. Stir in the shallot and let these ingredients sit for 5 minutes. Then drizzle in the olive oil in a thin stream, constantly whisking until the dressing emulsifies. Wash and dry the lettuces.
5. When the steak has sat for 10 minutes, slice it at an angle into thin strips. Mix the steak, lettuce and green beans together in a bowl. Gently toss with a little of the vinaigrette, a little at a time, tasting as you go.
2. Rinse and drain the green beans well in a colander, then cut off the ends. When the water boils, add the green beans to the pot. Cook them for just 1-2 minutes, until they just turn bright green but are not quite tender enough. Drain them in a colander and rinse them with cold water to stop the cooking. Put them on a plate lined with paper towel and pat them dry.
3. Once the broiler has heated up, put the beef on a baking sheet and broil until it reach an internal temperature of 125F for rare, about 4 minutes on each side. Let it rest uncovered for 5-10 minutes.
4. While you're cooking the beef, combine the vinegar and lemon juice in a medium bowl. Stir in the shallot and let these ingredients sit for 5 minutes. Then drizzle in the olive oil in a thin stream, constantly whisking until the dressing emulsifies. Wash and dry the lettuces.
5. When the steak has sat for 10 minutes, slice it at an angle into thin strips. Mix the steak, lettuce and green beans together in a bowl. Gently toss with a little of the vinaigrette, a little at a time, tasting as you go.
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