*  Exported from  MasterCook  *
                           Beef Tenderloin Salad
 Recipe By     : World Wide Recipe A Day
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef & Veal                      French
                 Salads & Salad Dressings         World Wide Recipe A Day
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    vegetable oil
    1 1/2  pounds        beef tenderloin steaks
    4      cloves        garlic -- peeled and crushed.
                         ***SALAD DRESSING***
    1 1/4  cups          extra virgin olive oil
      1/3  cup           balsamic vinegar
    3      tablespoons   chopped chives -- the fresh variety
    2      tablespoons   orange juice
    2      tablespoons   poppy seeds.
    1      cup           fresh green beans -- washed trimmed and
                         -- snapped
    1      head          bibb lettuce -- torn into bite
                         -- sized pieces
    1      head          red lettuce -- torn into bite
                         -- sized pieces
    3      small         roma tomatoes -- chopped into small
                         -- diamond wedges
    1      can           mandarin oranges -- drained (16-ounce)
    1      cup           feta cheese -- crumbled
      3/4  cup           chopped pecans -- walnuts almonds or
                         -- cashews
    1      small         red onion -- thinly sliced into
                         -- rings.
 Heat oil in a heavy large skillet over medium high heat.  Season the steaks wit
 h fresh ground pepper.  Brown crushed garlic, do not burn, add meat and cook to
  desired doneness.  This should be about 5 minutes per side for medium rare.  T
 ransfer steaks to platter.  Let stand until they are cool enough to handle.  Co
 ver and refrigerate until well chilled.
 For dressing, whisk all ingredients in a medium sized bowl.  Season to taste wi
 th salt and pepper.
 For Salad, cook green beans in a large pot of boiling salted water until just c
 risp - tender.  Drain, rinse under cold water.  Drain well, and pat dry.  Combi
 ne beans, and remaining ingredients in a large bowl.  Cut Tenderloin diagonally
  into thin slices.  Add to salad, add dressing, toss to coat, and serve.
 Sent: Wednesday, July 15, 1998 5:50 PM Subject: Entrees - Beef Tenderloin Salad
  - July 16, 1998
 Notes: Today’s “Readers' Favorite” comes from Marna D.  Engel, who was kind eno
 ugh to pass along not only this wonderful cold steak salad, but a delicious spr
 ead for French bread as an accompaniment.  This is summertime cooking at its be
 st folks, and we all owe a double thanks to Marna for sharing her recipes.
  MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/10/98
 By TheChef@wwrecipes.com
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