Beef Tenderloin and Herb Salad
Adapted from CooksAid.com
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 278 |
Total Fat | 17 g |
Saturated Fat | 5 g |
Sodium | 513 mg |
Total Carbohydrate | 0.5 g |
Dietary Fiber | 0 g |
Protein | 29.5 g |
Servings and Times
Servings | 2 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Beef tenderloin filets | 2 (5-ounce) |
Salt | ¼ + 1/8 teaspoon |
Pepper to taste | |
Fresh lime juice | 1 teaspoon |
Olive oil | 1 ½ + 2 teaspoons |
Baby greens | 2 cups |
- Directions
- Slice each filet horizontally into three equal pieces and season with ¼ teaspoon salt and pepper to taste.
- Whisk together lime juice, 1 ½ teaspoons olive oil, 1/8 teaspoon salt, and pepper to taste. Toss with the greens. Transfer salad to two plates.
- Heat 2 teaspoons olive oil in a medium to large skillet over medium-high heat. Add meat and cook for 1-2 minutes on each side, depending on desired degree of doneness. Serve over or along side salad.
Exchanges
4 lean meats; 1 fat
Side Suggestions: Simple Tomatoes
Wash and slice 2 medium tomatoes. Sprinkle with 1 tablespoon fresh, chopped chives.
Side Suggestions: French Bread