Healthy Eating

Beef Tenderloin Dijon Salad

master.k.m.us.NCBA000022 Healthy Eating

Quick Facts

Servings: 4
Cook Time: 5 min.
Creamy Dijon mustard compliments the nicely seasoned beef tenderloin tips in this salad.

Ingredients

  • 1 lb beef tenderloin tips
  • 1 Tbs olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 package (8 to 10 ounces) European salad greens
  • Croutons
  • Dijon Dressing:1/2 cup olive oil
  • 1/4 cup Dijon-style mustard
  • 1/4 cup balsamic vinegar
  • 1 clove garlic, minced
  • 1 tsp sugar
  • 1/4 tsp pepper

Directions

  • Whisk dressing ingredients in medium bowl until creamy. Cut beef tenderloin tips into
  • x 1/2-inch pieces.
  • Heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef;
  • stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove.
  • Repeat with remaining beef. Season with salt and pepper.
  • Toss greens with 1/2 cup dressing in large bowl; place on platter. Top with beef and croutons. Serve with remaining dressing.
Recipe courtesy of the National Cattleman’s Beef Association

Nutrition Facts

Calories 610
  Calories from Fat 506 (83%)
(87%)Total Fat 57g
(72%)Saturated Fat 14g
Polyunsaturated Fat 4g
Monounsaturated Fat 33g
(27%)Cholesterol 81mg
(22%)Sodium 540mg
(13%)Potassium 467mg
Total Carbohydrate 5g
(5%)Dietary Fiber 1g
Sugars 1g
Sugar Alcohols 0g
(43%)Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.