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)

Instructions

1
Roast or sous vide the tenderloin to your desired level of doneness, then chill it completely.

2
Preheat your oven to 450 degrees.
3
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.
4
Cut the tenderloin in half lengthwise, then slice it into bite sized pieces.
5
Whisk together the Dijon, sour cream, vinegar, extra virgin olive oil, herbs, honey and salt in a bowl, until a smooth dressing forms.
6
Tear the leaves off the bibb lettuce heads. Pit, peel & slice the avocado.
7
Serve the tenderloin with the lettuce, avocado, charred tomatoes & dressing.