Beef Tenderloin and Dijon Greens

• Course:Dinner
• Preparation time: 15 Minutes
• Cooking time: 10 Minutes
• Quantity:4 Persons

Ingredients

1. 1 tbsp olive oil
2. 750 gr. fillet mignon steak
3. 0.50 tsp dried basil
4. 1 clove(s) garlic
5. 0.50 tsp salt
6. 0.50 tsp ground pepper
7. 0.25 cup dijon mustard
8. 0.75 tsp sweetener
9. 0.50 cup extra virgin olive oil
10. 3 tbsp red wine vinegar
11. 313 gr. mixed salad leaves

Preparation instructions

For the dressing: Whisk1/2 cup olive oil, Dijon mustard, red wine vinegar, garlic, sugar, basil, and 1/4 teaspoon pepper together in a medium bowl until creamy. Set aside.For the salad: Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat until hot. Add steaks to skillet and cook until an instant-read meat thermometer registers 60°Celsius when inserted in centre of steak for medium-rare, 8 to 10 minutes, turning once halfway through. Remove from skillet, and cut steaks into 1/4-inch-thick slices. Sprinkle with the salt and 1/4 teaspoon pepper.In a large bowl, toss salad greens with 1/2 cup dressing. Arrange greens on a platter; top with beef and croutons, if using. Serve with remaining dressing on the side.