Tenderloin

Beef Cobb Salad

Tenderloin

Beef Cobb Salad


Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

1 1/2 pounds Aspen Ridge beef tenderloin, cut into a 1 1/2-inch thick pieces

2 Tablespoons vegetable oil

1/2 teaspoon coarsely crushed black pepper

Horseradish Vinaigrette

1 1/2 Tablespoons prepared horseradish

1 small shallot, finely chopped

1 1/2 teaspoons honey

3 Tablespoons red wine vinegar

1/3 cup extra-virgin olive oil

1/4 teaspoon each coarse salt and freshly ground black pepper

1 teaspoon coarse salt

1 head frisee, washed, dried and torn

1 head butter lettuce, leaves washed and dried

4 hard cooked eggs, peeled and chopped

6 slices cooked bacon, crumbled

1 large avocado, pitted, peeled and diced

2 cups cherry tomatoes, halved

Preparation

  1. Preheat the oven to 400°F. Put a cast iron skillet in the oven to preheat for 15 minutes. Put the steaks on a plate and brush with 1 Tablespoon of the oil and season with the pepper. Let stand while oven is heating.
  2. In a mini-food processor or blender, combine all the ingredients for the vinaigrette and process until emulsified. Set aside.
  3. Carefully remove the pan from the oven and put over high heat. Sprinkle the steak with the remaining salt and add the remaining Tablespoon of oil to the pan. Add the steak and cook 3 minutes per side, flipping once. Transfer to the oven and continue cooking for another 5-6 minutes, until the steak registers 130°F. for medium-rare. Transfer to a cutting board and let rest 10 minutes.
  4. While the steak is resting, line a large serving platter with the frisee and lettuce. Arrange rows of eggs, bacon, avocado and tomatoes. Slice the steak in ½-inch thick pieces, cut into cubes and add to the salad platter. Drizzle with some of the vinaigrette and serve the remaining vinaigrette alongside.