Last night I made Tarragon Beef Tournedo Salad.
Ingredients Vinaigrette:
1/4 cup white wine vinegar
2 Tbsp minced shallots
2 Tbsp olive oil
1 tsp dried tarragon
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/4 tsp sugar
salt and pepper to taste
For the salad:
4 cups spring mix salad greens
8 cherry or grape tomatoes, halved
1/2 cup pitted kalamata olives
4 thin slices baguette (we ended up making more - 8 total)
2 Tbsp olive oil, divided
8 oz beef tenderloin cut into 4 slices, 1/2 inch thick
salt and pepper
2 large eggs
Directions:
Combine all the ingredients for the dressing in a small bowl.
Divide the salad greens, tomatoes and olives between two plates. Meanwhile bring a small saucepan of water to simmer over medium heat to poach the eggs.
Drizzle each baguette slice with 1 tsp olive oil. In a large nonstick skillet over medium heat, toast bread on both sides, about 3 minutes total. Remove to salad plates. wipe skillet clean with paper towel.
Season steaks with salt and pepper. I also seasoned with season salt and lemon pepper seasoning. Add remaining oil to to skillet and saute steaks 2-3 minutes on each side for rare. Our steaks were a little thicker than 1/2 inch so we had to cook longer than 3 minutes per side. Probably 6 minutes per side. Place steaks on toast.
Poach eggs in gently simmering water until whites are firm, about 3 minutes. Remove eggs with slotted spoon. Briefly dry poached eggs by carefully rolling them in a paper towel. Top steak slices with egg.
Drizzle each salad - greens mixture, baguette, steak slices, and egg - with 2 Tbsp tarragon vinaigrette. (I didn't measure the dressing, just poured it on.)
It was a very easy meal with great flavor. I'll make this again - from start to finish it only took me about 40 minutes. Hope you had a very nice Valentine's Day yesterday, whatever you did!
No comments:
Post a Comment