Beef Tenderlion and Dijon Greens

By tpriddy_1

Ingredients

• 1/2 cup olive oil
• 1/4 cup Dijon mustard
• 3 Tablespoons red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 teaspoon chopped basil
• 1/2 red onion sliced in thin slices
• 2 Tablespoons crumbled Blue cheese
• 1/2 teaspoon pepper
• 1 1/2 pounds filet mignon cut into equal portions
• 1/2 teaspoon salt
• 10 oz mixed greens

Preparation

Step 1

For the dressing: whisk 1/2 cup olive oil, Dijon mustard, red wine vinegar, garlic, sugar, basil, salt and 1/4 teaspoon pepper together in a medium bowl until creamy. Set aside.

Preheat oven to 400

Heat 1 Tablespoon oil in a cast iron skillet over medium high heat until very hot. Pat steaks dry. Add steaks to the skillet and sear them evenly on all sides for about 2 minutes per side.

Top each steak with a pad of butter and place the skillet in the oven. Cook the steaks for 5 minutes (125 Degrees) .
Remove the steaks to a serving platter, cover with foil and allow to rest at room temperature for 10 minutes.

In a lage bowl, toss the salad greens and blue cheese with 1/2 cup dressing. Arrange greens on a platter; Top with sliced beef. serve with remaining dressing.