Beef Tenderloin With Dijon Greens |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Atkins Ingredients:
1/2 cup extra virgin olive oil |
1/4 cup dijon mustard |
3 tablespoons red wine vinegar |
1 garlic clove, pushed through a press |
3/4 teaspoon sugar substitute, splenda |
1/2 teaspoon dried basil |
1/4 teaspoon pepper |
1 tablespoon olive oil |
1 1/2 lbs filet mignon, cut into 4 equal pieces |
1/2 teaspoon salt |
1/4 teaspoon pepper |
10 ounces mixed greens, salad |
Directions:
1. For the dressing: Whisk all dressing ingredients together in a medium bowl until creamy. Set aside.
2. For the salad: Heat oil in a large nonstick skillet over medium-high heat until hot. Add steaks to skillet and cook until an instant-read meat thermometer registers 140°F when inserted in center of steak for medium-rare, 8 to 10 minutes, turning once halfway through. Remove from skillet, and cut steaks into 1/4-inch-thick slices. Sprinkle with the salt and pepper.
3. In a large bowl, toss salad greens with 1/2 cup dressing. Arrange greens on a platter; top with beef and croutons, if using. Serve with remaining dressing on the side.
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