Sunday, September 03, 2006
Black Pepper Filet of Beef Salad with Red Onion Vinaigrette
Arugula and baby greens can be found in abundance at farmers' markets around the country these days, so seek out local varieties if you can. You'll love the way the peppery arugula plays along with the steaks' cracked-pepper rub.
Ingredients:
1 1/4 pounds beef tenderloin, cut into 4 (5-ounce) steaks
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1/2 small red onion, diced (about 1/3 cup)
1/4 cup olive oil
3 tablespoons red wine vinegar
Pinch of sugar
2 cups baby arugula
1 cup baby greens
Directions:
Place the steaks on a wax-paper-lined baking sheet. Combine the salt and pepper and rub on both sides of the steaks. Place the steaks in the refrigerator, uncovered, for 4 to 6 hours or overnight.
Meanwhile, in a small bowl combine the red onion, olive oil, red wine vinegar and sugar, plus salt and pepper to taste. Whisk well to combine. Set aside.
Heat the grill to medium-high. Place the steaks on the grill and cook for 4 minutes per side for medium-rare. Remove from the grill and let cool slightly.
Mix the arugula and the baby greens with half of the vinaigrette and place on 4 plates. Top with the steak and drizzle additional vinaigrette over the steaks. Serve warm.
THISweetMELODY.[9:04 AM]
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