Ingredients and Weight:
- 1 pound beef tenderloin, trimmed of fat
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup arugula
- ½ cup shaved Parmesan cheese
- ¼ cup balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Preparation Time:
10 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Season beef tenderloin with salt and pepper. Rub with olive oil.
- Heat a large skillet over high heat. Sear beef on all sides for 2 minutes per side.
- Transfer beef to a baking sheet and roast in the oven for 15-20 minutes, or until cooked to desired doneness.
- Let beef rest for 10 minutes before slicing.
- To make the salad, whisk together balsamic vinegar, lemon juice, and Dijon mustard in a small bowl. Season with salt and pepper to taste.
- Arrange arugula on a platter. Top with sliced beef, Parmesan cheese shavings, and balsamic vinaigrette.
Nutritional Information:
Per serving (1/8 of recipe):
* Calories: 350
* Fat: 25 grams
* Protein: 35 grams
* Carbohydrates: 10 grams
Dish Characteristics:
- Tender and flavorful beef
- Tangy and earthy salad
- Balanced flavors of sweet, sour, and savory
User Comments:
- "This dish was absolutely delicious! The beef was cooked perfectly and the salad was a great complement."
- "I'm not usually a big fan of steak, but this recipe changed my mind. The arugula salad was a perfect match."
- "This is a great dish for a special occasion or a romantic dinner."
Special Precautions and Tips:
- If you don't have beef tenderloin, you can use strip steak or flank steak.
- To make the dish ahead of time, cook the beef and let it rest. Slice the beef and prepare the salad just before serving.
- Serve with crusty bread or roasted potatoes for a complete meal.