Home  |  Contact Us      
Rotating Image
Tenderloin Greens
 
RecipeBeef Cuts
Tenderloin Greens
Sliced tenderloin strips served on top of a bed of mixed greens, cherry and pear tomatoes in a Steak Sauce Vinaigrette. Served with toasted baguette slices.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Steak Sauce Vinaigrette: 
1. Whisk oil, Worcestershire sauce, vinegar, salt and pepper to blend; reserve.
Olive oil2 cups
Worcestershire sauce3/4 cup
Red wine vinegar1/4 cup
Ground black pepper1 teaspoon
Salt1 teaspoon
  
2. Roast beef tenderloins until internal temperature registers 145°F to 150°F for medium-rare; thinly slice diagonally; keep hot.
Beef Loin, Full Tenderloin, Side Muscle Off, Skinned (IMPS/NAMP 190A)6 pounds
  
3. Brush baguette slices lightly with olive oil. Toast in oven or under salamander until golden brown, turning once.
Baguette slices48
Olive oil as needed
  
4. For each serving: Arrange 2 ounces lettuce, 2 ounces tomatoes and 3 ounces sliced beef on plate. Spoon 2 tablespoons vinaigrette over salad. Serve with 2 toasted baguette slices.
Mixed lettuce leaves, torn3 pounds
Cherry and pear tomatoes3 pounds


Nutrition information per serving: 541 calories; 26 g fat(5 g saturated fat; 16 g monounsaturated fat); 69 mg cholesterol; 718 mg sodium; 43 g carbohydrate; 3.2 g fiber; 33 g protein; 11.8 mg niacin; 0.6 mg vitamin B6; 1.4 mg vitamin B12; 4.9 mg iron; 45.3 mg selenium; 5.2 mg zinc; 106.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2016 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >