* Exported from MasterCook * Beef Tenderloin Salad Recipe By : Bon Appetit October 1992 Serving Size : 6 Preparation Time :0:00 Categories : Beans & Peas Beef & Veal Bon Appetit Magazine Salads & Salad Dressings To Post Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 1/2 pounds beef tenderloin steaks -- 1-inch-thick ***DRESSING*** 1 1/4 cups olive oil 1/3 cup balsamic vinegar -- or red wine vinegar 3 tablespoons chopped fresh chives 2 tablespoons orange juice 1 tablespoon poppy seeds ***SALAD*** 3/4 cup green beans -- trimmed 1 head bibb lettuce -- torn into bite-size -- pieces 1 head red leaf lettuce -- torn into bite-size -- pieces 1 can mandarin oranges -- drained (16-ounce) 1 cup crumbled feta cheese 3/4 cup coarsely chopped walnuts 1/2 medium red onion -- thinly sliced into -- rings Heat oil in heavy large skillet over medium-high heat. Season steaks with pepp er. 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 minut es. Cover and refrigerate until well chilled. For dressing: Whisk all ingredients in medium bowl to blend. Season to taste with salt and p epper. For salad: Cook green beans in large saucepan of boiling salted water until just crisp-ten der. Drain. Refresh under cold water. Drain well. Pat dry. Combine green b eans and remaining ingredients in large bowl. Cut steaks diagonally into thin slices. Add to salad. Add dressing and toss to coat; serve. Sharon Smith - Berkeley, Michigan MC formatted by Barb at Possum Kingdom using MC Buster & SNT Converted by MC_Buster. - - - - - - - - - - - - - - - - - -