I liked this recipe, but it didn't 'wow' me. Granted, I didn't use tenderloin because there's no way I would spend that much money on a weeknight recipe or just to slice up in a salad! That said, the steak and potatoes make a nice salad, and the dressing is very tasty. It felt a little disjointed from the greens, like it was a warm potato salad just stuck on lettuce - but, that said, it's not a bad way to eat your vegetables. :) Overall, I'd say this was yummy, but probably not something I would make again.
Warm Potato and Steak Salad
Serve with Smoky Haricots Verts and Mushrooms.
More From Cooking Light
Total: 29 Minutes
- Calories: 320
- Fat: 16.5g
- Saturated fat: 5.4g
- Monounsaturated fat: 7.3g
- Polyunsaturated fat: 1.3g
- Protein: 20.4g
- Carbohydrate: 22.3g
- Fiber: 2.4g
- Cholesterol: 60mg
- Iron: 2.3mg
- Sodium: 469mg
- Calcium: 52mg
- 1 pound new potatoes, quartered
- 1 tablespoon extra-virgin olive oil
- 2 (6-ounce) beef tenderloin steaks, trimmed
- 1/2 teaspoon salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 3 bacon slices
- 2 teaspoons all-purpose flour
- 1/4 cup white wine vinegar
- 3 tablespoons water
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 1/3 cup shaved celery
- 2 tablespoons thinly sliced green onions
- 3 cups baby arugula
- Smoky Haricots Verts and Mushrooms
- 1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat to medium, and simmer 12 minutes or until tender; drain.
- 2. While potatoes cook, heat a medium skillet over medium-high heat. Add olive oil to pan; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Cut across the grain into slices.
- 3. Cook bacon in skillet until crisp; remove bacon from pan, reserving 1 1/2 tablespoons drippings in pan. Crumble bacon, and set aside. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and flour to pan; cook 30 seconds, stirring constantly. Stir in vinegar, 3 tablespoons water, sugar, and mustard; cook 1 minute or until slightly thickened. Remove from heat; stir in potatoes, steak, bacon, celery, and green onions. Toss with arugula.
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