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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 TOP

Servings

Ingredients and Preparation TOP

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

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