Steak Salad

 Steak Salad 

2 Servings | 30-minute Prep Time | 10-minute Cook Time | 15-minute Rest Time

Ingredients 

For the Protein: 

8 oz. Beef Tenderloin 

Olive Oil 

2 Tbsp. Salted Butter 

2 Fresh Garlic Cloves, peeled and crushed

Salt

Pepper

For the Honey Mustard Dressing: 

4 Tbsp. Olive Oil 

2 Tbsp. Honey 

1-2 Tbsp. Dijon Mustard

½ Tbsp. Rice Wine Vinegar 

Salt

Pepper 

For Serving: 

4-6 c. Arugula 

Instructions 

For the Protein: 

Let the beef tenderloin come to room temperature for about 20 minutes on the counter. 

Gently pat the tenderloin dry, then season both sides with salt and pepper. 

Heat a heavy-bottomed pan over medium-high heat and allow to come to proper temperature, then drizzle the pan with olive oil. 

Sear the tenderloin, about 4 minutes. 

Flip the tenderloin and allow the second side to sear, about 4 more minutes. Toward the end of that cooking time, add the butter and garlic cloves to the pan, then baste the tenderloin until desired doneness is achieved. 

Remove the tenderloin from the pan and allow to rest, about 15 minutes. 

For the Dressing: 

In a small container, combine the olive oil, honey, dijon mustard, rice wine vinegar, salt and pepper. 

Vigorously whisk until the dressing is combined. 

To Assemble and Serve: 

Divide the arugula into two dishes. 

Thinly slice the tenderloin and place on top of the arugula. 

Dress with the honey mustard dressing and serve immediately.