1 Tbs (15 ml) vegetable oil
1+1/2 lbs (1350 g) 1-inch (2.5 cm) thick beef tenderloin steaks (this
roughly equates to 5-6 steaks)
4 cloves of garlic peeled and crushed
Salad Dressing
1+1/4 cups (300 ml) olive oil (extra virgin olive oil, less pungent with a
smoother consistency)
1/3 cup (80 ml) balsamic vinegar (please do not substitute this for red
wine vinegar, ick!!!)
3 Tbs (45 ml) chopped chives - the fresh variety
2 Tbs (30 ml) orange juice (if you choose to freshly squeeze, do so without
pulp)
2 Tbs (30 ml) poppy seeds.
Salad
1 cup (250 ml) fresh green beans, washed, trimmed and snapped
1 head of Bibb Lettuce, torn (not chopped) into bite sized pieces
1 head of Red Lettuce, torn (not chopped) into bite sized pieces
3 small Roma Tomatoes, chopped into small diamond wedges
1 16-ounce can (450 g) mandarin oranges, drained
1 cup (250 ml) of feta cheese, crumbled
3/4 cups (180 ml) chopped pecans, walnuts, almonds, or cashews (the nut of
your choice)
1 small red onion thinly sliced into rings
Instructions;
Heat oil in a heavy large skillet over medium high heat. Season the steaks
with fresh ground pepper. Brown crushed garlic, do not burn, add meat and
cook to desired doneness. This should be about 5 minutes per side for
medium rare. Transfer steaks to platter. Let stand until they are cool
enough to handle. Cover and refrigerate until well chilled.
For dressing, whisk all ingredients in a medium sized bowl. Season to
taste with salt and pepper.
For Salad, cook green beans in a large pot of boiling salted water until
just crisp - tender. Drain, rinse under cold water. Drain well, and pat
dry. Combine beans, and remaining ingredients in a large bowl. Cut
Tenderloin diagonally into thin slices. Add to salad, add dressing, toss to
coat, and serve. Serves about 6.
