Beef Tenderloin with Mixed Baby Greens
A quick sauce of beef broth, balsamic vinegar, and caramelized brown bits left from cooking the tenderloin tops a stack of baby greens, garlic toast, and sliced beef—an elegant presentation.
Recipe information
Yield
serves 4, 3 ounces beef and 1 cup mixed baby greens per serving
Ingredients
Garlic Toasts
Sauce
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Put the bread slices on a small baking sheet. Lightly spray both sides of the bread with olive oil spray. Spread the garlic over the tops.
Step 3
Bake for 10 minutes, or until the bread is toasted and lightly golden. Let cool on a cooling rack. (The garlic toasts can be prepared ahead and refrigerated for up to three days in an airtight container.)
Step 4
Meanwhile, in a small bowl, whisk together the sauce ingredients. Set aside.
Step 5
In a large skillet (preferably not nonstick), heat the oil over medium-high heat, swirling to coat the bottom. Cook the beef for 5 minutes. Turn over (a flexible metal spatula works well). Cook for 4 to 6 minutes, or until the beef reaches the desired doneness (5 minutes on each side for medium-rare to medium). Remove the beef from the skillet. Immediately add the sauce mixture to the skillet. Using a spoon, scrape to dislodge any browned bits. Increase the heat to high and cook without stirring for 5 minutes, or until the mixture is reduced by half.
Step 6
While the beef cooks, arrange the salad greens on plates, mounding slightly in the center. Gently place a garlic toast on each mound. Carefully place the beef on the garlic toast. Just before serving, pour the sauce over each serving of beef and greens.
Cook’s Tip on Deglazing
Step 7
The secret to many a great sauce is those crunchy bits left in the pan after the meat or vegetables are browned. To incorporate their rich, caramelized flavor into the sauce, deglaze the pan: Add a liquid and reduce the sauce either by boiling it at a high temperature without stirring or by thickening it, such as with a mixture of flour or cornstarch and water. A nonstick pan is not a good choice when making sauces and gravies by deglazing because no browned bits will stick to it.
nutrition information
Step 8
(Per Serving)
Step 9
Calories: 294
Step 10
Total Fat: 6.5g
Step 11
Saturated: 2.5g
Step 12
Trans: 0.0g
Step 13
Polyunsaturated: 0.5g
Step 14
Monounsaturated: 3.5g
Step 15
Cholesterol: 57mg
Step 16
Sodium: 270mg
Step 17
Carbohydrates: 28g
Step 18
Fiber: 2g
Step 19
Sugars: 11g
Step 20
Protein: 28g
Step 21
Dietary Exchanges
Step 22
1 Starch
Step 23
1 Carbohydrate
Step 24
3 Lean Meat
