Jul 14 2026
Restaurants›Iron Star Urban Barbecue›Beef Tenderloin Salad* Recipe

Beef Tenderloin Salad* Recipe

Inspired by Iron Star Urban Barbecue
Time45m
Serves4

Crisp iceberg lettuce stuffed with a creamy bleu cheese and spiced pecan mixture, fire-grilled beef tenderloin, bleu cheese-bacon vinaigrette

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Ingredients

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Salad

Vinaigrette

Method

Prepare the Beef

  1. 1

    Grill the Tenderloin

    Preheat the grill to high heat. Season the beef tenderloin with salt and pepper. Grill for about 6-8 minutes on each side for medium-rare, or until desired doneness. Remove from grill and let it rest for 10 minutes before slicing.

Make the Vinaigrette

  1. 2

    Cook the Bacon

    In a skillet over medium heat, cook the bacon until crispy. Remove and let cool, then chop into small pieces.

  2. 3

    Combine Ingredients

    In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Stir in the chopped bacon.

Prepare the Salad

  1. 4

    Prepare the Lettuce

    Wash and core the iceberg lettuce. Cut it into quarters and arrange on plates.

  2. 5

    Make the Cheese and Pecan Mixture

    In a bowl, mix creamy bleu cheese with chopped pecans. Spoon this mixture into the center of each lettuce quarter.

  3. 6

    Assemble the Salad

    Slice the rested beef tenderloin and place on top of the cheese-stuffed lettuce. Drizzle the bleu cheese-bacon vinaigrette over the top.

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