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Warm Beef-and-Potato Salad with Béarnaise Dressing

Yield 4 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.