Tenderloin Salad* Recipe
4oz tenderloin cooked to order served over a bed of greens with cucumbers, tomatoes and bleu cheese crumbles.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Tenderloin
Dressing (Simple Red Wine Vinaigrette)
Method
Prepare Salad Base
- 1
Wash and prep
Rinse and spin-dry the mixed salad greens. Place 4 cups of the greens in a large bowl or divide between two chilled plates if serving family-style.
- 2
Slice 1/2 English cucumber into thin half-moons and scatter over the greens. Halve 10 cherry tomatoes and distribute evenly. Sprinkle 1/4 cup crumbled bleu cheese over the salad base; reserve a small pinch for garnish if desired.
Make Dressing
- 3
In a small bowl or jar combine 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk while slowly streaming in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning. Set aside.
Cook Tenderloin
- 4
Bring the 4 oz tenderloin to room temperature for 20–30 minutes before cooking for even doneness.
- 5
Pat the tenderloin dry with paper towels. Season all sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
- 6
Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. When the oil is shimmering, add the steak and sear without moving for 2–3 minutes to develop a brown crust.
- 7
Flip the steak and add 1/2 tablespoon butter and an optional sprig of fresh thyme to the pan. Tilt the pan and spoon the melted butter over the steak (basting) for another 2–3 minutes for medium-rare (internal temperature ~130°F / 54°C). Adjust time by about 1 minute per side for rarer or more well-done preferences.
- 8
Remove the tenderloin to a cutting board and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute.
- 9
After resting, slice the tenderloin thinly against the grain into 1/4-inch slices. Arrange the slices over the prepared salad greens, cucumbers and tomatoes.
Finish and Serve
- 10
Drizzle the prepared vinaigrette evenly over the salad and steak (about 1–2 tablespoons per serving, or to taste). Toss gently if plating mixed, or leave arranged for a composed presentation.
- 11
Finish with the reserved pinch of bleu cheese, a grind of fresh black pepper, and serve immediately while the steak is warm.