Tenderloin & Portobello Salad Recipe

Marinate the steak

In a shallow dish or zip-top bag combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire, 2 cloves minced garlic, chopped rosemary, 1 tsp salt and 1 tsp freshly ground black pepper. Pat the tenderloin dry, add to the marinade and turn to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. Remove from fridge 20 minutes before cooking to come toward room temperature.

Sear and rest

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add a thin film of oil to the pan. Remove steak from marinade and blot excess marinade. Sear the tenderloin 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), adjusting time for thickness and desired doneness. If the cut is thicker, sear sides as well and finish in a 400°F (200°C) oven for 5–8 minutes. Transfer steak to a cutting board, loosely tent with foil and rest 8–10 minutes so juices redistribute.

After resting, slice the tenderloin crosswise into 1/4–1/2-inch thick slices against the grain for maximum tenderness.

Prepare and cook portobellos

While the steak rests (or concurrently), wipe the portobello caps clean with a damp cloth and remove stems. Brush both sides with 1 tbs olive oil and 1 tsp balsamic vinegar; season with 1 tsp salt and 1/2 tsp black pepper. Heat a skillet over medium-high heat and add the mushrooms, gill-side down first, pressing gently to ensure contact. Cook 4–5 minutes per side until tender and caramelized. Remove and slice into 1/4-inch strips or leave halved, depending on presentation.

Make the dressing

Whisk together 3 tbs extra-virgin olive oil, 1.5 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 clove minced garlic, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust acidity or sweetness as needed.

In a large bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cucumber thinly sliced, and 1/4 thinly sliced red onion. Drizzle about half of the dressing over the greens and toss gently to coat (reserve remaining dressing for finishing).

Arrange dressed greens on a serving platter or divide among plates. Top with sliced tenderloin arranged in an even layer and place the sliced or halved portobello caps alongside or over the steak slices.

Scatter 1/4 cup crumbled goat or blue cheese and 1/4 cup toasted chopped walnuts or pecans over the salad. If desired, squeeze the optional 1/2 lemon over the mushrooms and steak for brightness. Drizzle remaining dressing sparingly over the meat and mushrooms.

Finish with an extra grind of black pepper and serve immediately so the steak remains warm while greens stay crisp.