Leftover beef tenderloin is a delicious salad mix in. Here we’ve paired it with avocado, charred tomatoes, bibb lettuce and a creamy chervil & dill dressing.
Ingredients Servings: 6-8
- 1.5# Grass-Fed Beef Tenderloin
- 1 T Dijon Mustard
- 1 T Champagne Vinegar
- 1 T Sour Cream
- ½ T chopped Chervil
- ½ T chopped Dill
- ½ t Honey
- ¼ C EVOO
- ¼ t Salt
- 2 heads Bibb Lettuce
- 1 Avocado
- 1 pint Cherry Tomatoes
- High Heat Oil (canola, safflower, etc)
Roast or sous vide the tenderloin to your desired level of doneness, then chill it completely.
Preheat your oven to 450 degrees.
Toss the tomatoes in high heat oil and put them in a large-oven safe skillet or roasting pan. Move the pan/skillet to the oven and roast the tomatoes for 15 minutes.
Cut the tenderloin in half lengthwise, then slice it into bite sized pieces.
Whisk together the Dijon, sour cream, vinegar, extra virgin olive oil, herbs, honey and salt in a bowl, until a smooth dressing forms.
Tear the leaves off the bibb lettuce heads. Pit, peel & slice the avocado.
Serve the tenderloin with the lettuce, avocado, charred tomatoes & dressing.