Grass-Fed Beef & Vegetable Strip Salad

Rather than including lettuce, this salad involves using a mandoline and a peeler to finely shave/slice asparagus, fennel & carrot, giving the salad a unique texture.

Ingredients Servings: 4-6

  • 1# Grass-Fed Beef Tenderloin
  • ¼ Red Onion
  • ½ bunch Asparagus
  • 1 Carrot
  • ¼ Small Fennel bulb
  • 3 T Chopped Chervil
  • 1 T EVOO
  • Juice of a half lemon
  • Red Wine Vinegar
  • Salt

    • Plus: Your choice of dressing (we recommend something creamy)

Instructions

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

2
Cut the core out of the red onion and thinly slice it. Put the slices in a small bowl and cover them with red wine vinegar with a little salt..
3
Use a peeler to peel the carrot and asparagus stalks into thin strips. Reserve the asparagus tips for a garnish.
4
Use a mandoline to thinly slice the fennel bulb.
5
Toss the carrot, fennel and asparagus strips in a bowl with a pinch of salt, the chervil, extra virgin olive oil, and the lemon juice.
6
Cube the tenderloin into bite sized pieces.
7
Remove the onion from the vinegar mixture with a slotted spoon and add it to the veggies.
8
Serve the vegetable mixture with the cubed tenderloin and your dressing of choice, garnished with the asparagus tips.