1 Tbs (15 ml) vegetable oil
1 1/2 lbs (1350 g) 1-inch (2.5 cm) thick beef tenderloin steaks
(this roughly equates to 5-6 steaks)
4 cloves of garlic peeled and crushed.
Salad Dressing
1 1/4 cups (300 ml) olive oil
(extra virgin olive oil, less pungent with a smoother consistency)
1/3 cup (80 ml) balsamic vinegar (please do not substitute this for red wine vinegar)
3 Tbs (45 ml) chopped chives - the fresh variety.
2 Tbs (30 ml) orange juice (if you choose to freshly squeeze, do so without pulp)
2 Tbs (30 ml) poppy seeds.
Salad
1 cup (250 ml) fresh green beans, washed, trimmed and snapped.
1 head of Bibb Lettuce, torn (not chopped) into bite sized pieces.
1 head of Red Lettuce, torn (not chopped) into bite sized pieces.
3 small Roma Tomatoes, chopped into small diamond wedges.
1 16 ounce can (450 g) mandarin oranges, drained.
1 cup (250 ml) of feta cheese, crumbled
3/4 cups (180 ml) chopped pecans, walnuts, almonds, or cashews (the nut of your choice).
1 small red onion thinly sliced into rings.
Heat oil in a heavy large skillet over medium high heat. Season the steaks
with 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. Transfer steaks to platter. Let stand until they are cool
enough to handle. Cover and refrigerate until well chilled.
For dressing, whisk all ingredients in a medium sized bowl. Season to
taste with salt and pepper.
For Salad, cook green beans in a large pot of boiling salted water until
just crisp - tender. Drain, rinse under cold water. Drain well, and pat
dry. Combine beans, and remaining ingredients in a large bowl. Cut
Tenderloin diagonally into thin slices. Add to salad, add dressing, toss to
coat, and serve. Serves about 6.
I really enjoy a rum type drink with dish. Also hot crusty French bread,
with the below creamy buttery spread is wonderful:
French Bread Spread
1 stick (113 g) butter
4 gloves of garlic crushed
8 oz (225 g) cream cheese
1/4 cup (60 ml) Parmesan cheese
Take butter that has been softened to room temperature, along with cream
cheese, and mix until a creamy consistency, add garlic, and parmesan cheese
and mix well. Split French Bread in half and spread over loaf, transfer
to oven at 350 for about 15 minutes, until golden brown.