Warm Beef-and-Potato Salad with Béarnaise Dressing

recipe

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 280
Caloriesfromfat 25 %
Fat 7.9 g
Satfat 2.1 g
Monofat 3.5 g
Polyfat 1.2 g
Protein 16.5 g
Carbohydrate 36.1 g
Fiber 3.7 g
Cholesterol 35 mg
Iron 4.4 mg
Sodium 153 mg
Calcium 38 mg

Ingredients

12 small red potatoes, quartered (about 1 3/4 pounds)
4 shallots, quartered
2 teaspoons olive oil
Cooking spray
2 (4-ounce) beef tenderloin steaks (3/4 inch thick)
1/4 cup chopped shallots
1/4 cup dry white wine
1/4 cup white wine vinegar
1/4 cup water
3 tablespoons chopped fresh tarragon
2 tablespoons creamy-mustard mayonnaise blend (such as Dijonnaise)
1 tablespoon chopped fresh chives

Preparation

Preheat oven to 375°.

Combine potatoes and quartered shallots in a 13 x 9-inch baking dish; drizzle with oil, and toss gently. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool slightly.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm.

Add chopped shallots, wine, vinegar, water, and tarragon to skillet. Bring to a boil; cook until reduced to 1/2 cup (about 2 minutes). Strain through a colander into a bowl; discard solids. Add mustard blend to wine mixture; stir well with a whisk.

Cut steaks into thin slices. Combine potato mixture, beef, and tarragon mixture in a large bowl; toss gently to coat. Sprinkle with chives. Serve immediately.

Note:

July 1998
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