*  Exported from  MasterCook  *
 
                           Beef Tenderloin Salad
 
 Recipe By     : Bon Appetit October 1992
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans & Peas                     Beef & Veal
                 Bon Appetit Magazine             Salads & Salad Dressings
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    vegetable oil
    1 1/2  pounds        beef tenderloin steaks -- 1-inch-thick
                         ***DRESSING***
    1 1/4  cups          olive oil
      1/3  cup           balsamic vinegar -- or red wine vinegar
    3      tablespoons   chopped fresh chives
    2      tablespoons   orange juice
    1      tablespoon    poppy seeds
                         ***SALAD***
      3/4  cup           green beans -- trimmed
    1      head          bibb lettuce -- torn into bite-size
                         -- pieces
    1      head          red leaf lettuce -- torn into bite-size
                         -- pieces
    1      can           mandarin oranges -- drained (16-ounce)
    1      cup           crumbled feta cheese
      3/4  cup           coarsely chopped walnuts
      1/2  medium        red onion -- thinly sliced into
                         -- rings
 
 Heat oil in heavy large skillet over medium-high heat.  Season steaks with pepp
 er.  Add to skillet and cook to desired doneness, about 5 minutes per side for 
 medium-rare.  Transfer steaks to platter.  Let stand until cool, about 15 minut
 es.  Cover and refrigerate until well chilled.
 
 For dressing:
 
 Whisk all ingredients in medium bowl to blend.  Season to taste with salt and p
 epper.
 
 For salad:
 
 Cook green beans in large saucepan of boiling salted water until just crisp-ten
 der.  Drain.  Refresh under cold water.  Drain well.  Pat dry.  Combine green b
 eans and remaining ingredients in large bowl.  Cut steaks diagonally into thin 
 slices.  Add to salad.  Add dressing and toss to coat; serve.
 
 Sharon Smith - Berkeley, Michigan
 
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