Tenderloin Cobb Recipe

Wash and dry the spring greens thoroughly; place in a large salad bowl or divide among 4 plates (about 1.5 cups per serving).

Slice the tomato into wedges or 1/2-inch slices; distribute evenly over the greens.

Peel and quarter the hard-cooked eggs; arrange on the salad.

Halve, pit, and slice the avocado. Toss avocado slices in a small pinch of salt and a few drops of vinegar to slow browning, then place on the salads.

Scatter the sliced black olives and crumbled blue cheese over the top of the greens and vegetables.

Cook bacon

In a large skillet over medium heat, cook the bacon slices until crisp, about 6–8 minutes, turning as needed. Transfer cooked bacon to a paper towel-lined plate to drain; when cool, chop into 1/2-inch pieces. Reserve 1 tablespoon bacon fat in the skillet and discard any excess (or save for another use).

Sear tenderloin

Pat the tenderloin cubes dry with paper towels and season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat the same skillet with the reserved bacon fat plus 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium-high heat until shimmering. Add the beef in a single layer (work in batches if necessary) and sear without moving for 1½–2 minutes to develop a brown crust, then stir and cook another 1–2 minutes until browned but medium-rare to medium (internal temp ~125–135°F / 52–57°C). Transfer the beef to a plate and tent with foil to keep warm.

Deglaze with red wine

Reduce heat to medium, add the minced garlic to the skillet and cook 20–30 seconds until fragrant. Pour in 1/2 cup red wine to deglaze, scraping up browned bits with a wooden spoon. Allow the wine to simmer and reduce by about half, 2–3 minutes. Return the seared tenderloin and any accumulated juices to the skillet, toss briefly to coat and warm through, then remove from heat.

Crumble or chop the reserved bacon and sprinkle over the salads along with the warm tenderloin pieces so the meat slightly warms the greens as you serve.

In a small bowl or jar, whisk together 2 tbs white wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, and the chopped fresh tarragon until combined.

While whisking, slowly stream in 6 tbs extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust acidity or sweetness as needed. If too sharp, add a little more olive oil or 1/2 tsp honey.

Just before serving, drizzle the vinaigrette over each assembled salad (about 1–1.5 tablespoons per serving) or toss the greens lightly with the dressing, then top with warm tenderloin and bacon pieces.