Fresco Fresco Beef Tenderloin Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Beef, tenderloin, 1 lbAsparagus, fresh, 12 spear, smallRed Ripe Tomatoes, 2 cup cherry tomatoes Romaine Lettuce (salad), 15 inner leaf Extra Virgin Olive Oil, 1 tbspBalsamic Vinegar, 2 tbspGorgonzola Crumbles, 3 tbspPAM Cooking Spray (Olive Oil), 3 servingRosemary, 2 tbspThyme, fresh, 2 tspGarlic, 4 clovesBread, italian, 4 slice, largeSalt, 2 tsp
Preheat oven to 400 degrees
Macerate 1/2 of the rosemary, thyme, 2 cloves of garlic, 1 tsp salt, freshly ground black pepper, 1/2 tbsp olive oil, and 1/2 tbsp balsamic vinegar with a mortar and pestle.
Rub spice mixture on beef tenderloin. Let sit for 10 minutes. Preheat pan on stove on high heat and spray with cooking spray. Sear tenderloin on all sides. Place in preheated oven for ~15 minutes (Meat temp should be ~155 F)
Remove from oven and let rest for up to 20 minutes.
Clean asparagus and add salt and peper to taste and saute with cooking spray for 4 minutes. Remove from heat
Prepare lettuce and tomatoes and place on 4 plates.
Mix remaining olive oil, and balsamic vinegar, thyme, rosemary, garlic, salt, pepper a mix well.
Slice thin slices of tenderloin and place on salad greens
Divide asparagus and place on salad greens
Drizzle vinaigrette on salad, beef and asparagus and sprinkle with gorgonzola crumbles.
Serve with 1 slice Italian bread per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user GKELSO.
Macerate 1/2 of the rosemary, thyme, 2 cloves of garlic, 1 tsp salt, freshly ground black pepper, 1/2 tbsp olive oil, and 1/2 tbsp balsamic vinegar with a mortar and pestle.
Rub spice mixture on beef tenderloin. Let sit for 10 minutes. Preheat pan on stove on high heat and spray with cooking spray. Sear tenderloin on all sides. Place in preheated oven for ~15 minutes (Meat temp should be ~155 F)
Remove from oven and let rest for up to 20 minutes.
Clean asparagus and add salt and peper to taste and saute with cooking spray for 4 minutes. Remove from heat
Prepare lettuce and tomatoes and place on 4 plates.
Mix remaining olive oil, and balsamic vinegar, thyme, rosemary, garlic, salt, pepper a mix well.
Slice thin slices of tenderloin and place on salad greens
Divide asparagus and place on salad greens
Drizzle vinaigrette on salad, beef and asparagus and sprinkle with gorgonzola crumbles.
Serve with 1 slice Italian bread per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user GKELSO.
Nutritional Info Amount Per Serving
- Calories: 462.1
- Total Fat: 28.2 g
- Cholesterol: 84.6 mg
- Sodium: 1,508.3 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 3.4 g
- Protein: 28.7 g
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