| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Sami |
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
lb |
Beef tenderloin steaks; (about 6 steaks) |
|
|
; (1-inch-thick) |
| 1 1/4 |
c |
Olive oil |
| 1/3 |
c |
Balsamic vinegar or red wine vinegar |
| 3 |
tb |
Chopped fresh chives |
| 2 |
tb |
Orange juice |
| 1 |
tb |
Poppy seeds |
| 3/4 |
c |
Green beans; trimmed |
| 1 |
|
Head Bibb lettuce; torn into bite-size |
|
|
; pieces |
| 1 |
|
Head red leaf lettuce; torn into bite-size |
|
|
; pieces |
| 1 |
cn |
Mandarin oranges; drained (16-ounce) |
| 1 |
c |
Crumbled feta cheese; (about 4 ounces) |
| 3/4 |
c |
Coarsely chopped walnuts; (about 3 ounces) |
| 1/2 |
|
Medium-size red onion; thinly sliced into |
|
|
; rings |
INSTRUCTIONS
DRESSING
SALAD
Heat oil in heavy large skillet over medium-high heat. Season steaks
with pepper. 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 minutes. Cover and refrigerate until well
chilled.
For dressing:
Whisk all ingredients in medium bowl to blend. Season to taste with
salt and pepper.
For salad:
Cook green beans in large saucepan of boiling salted water until just
crisp-tender. Drain. Refresh under cold water. Drain well. Pat dry.
Combine green beans and remaining ingredients in large bowl. Cut
steaks diagonally into thin slices. Add to salad. Add dressing and
toss to coat; serve.
Serves 6.
Bon Appetit October 1992
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