Steak Salad Recipe
spring mix | beef tenderloin | sauteed mushrooms | roquefort cheese | fried leeks | cabernet demi-glace | sherry vinaigrette
Was this page helpful?
Help improve this recipe for others.
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
Steak
Sauteed Mushrooms
Fried Leeks
Cheese
Demi-Glace
Vinaigrette
Method
Preparing the Steak
- 1
Season the Beef Tenderloin
Pat the beef tenderloin dry with paper towels. Season generously with salt and black pepper on all sides.
- 2
Sauteing the Mushrooms
- 3
Frying the Leeks
- 4
Prepare the Leeks
Dust the sliced leeks in flour, ensuring they are well-coated.
- 5
Fry the Leeks
In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Fry the leeks in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels. Season with salt.
Making the Vinaigrette
- 6
Combine Vinaigrette Ingredients
In a small bowl, whisk together sherry vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.
Assembling the Salad
- 7
Combine Ingredients
In a large bowl, combine spring mix, sautéed mushrooms, and sliced beef tenderloin.
- 8
Add Cheese and Vinaigrette
Top the salad with crumbled Roquefort cheese and drizzle with sherry vinaigrette. Toss gently to combine.
- 9
Finish with Fried Leeks
Garnish the salad with fried leeks before serving.
Serving
- 10
Serve the Salad
Divide the steak salad among plates and serve with cabernet demi-glace drizzled over the top.