Tuesday, February 25 2014, 01:23 PM MST
Warm Peppercorn Steak Salad
As Aired on February 25, 2014
Recipe Courtesy Chef Bryan Woolley
Romaine or leaf lettuce leaves, washed, dried, and crisped
2 to 3 cups chopped salad greens, washed, dried, and crisped
8 ounces beef tenderloin tails
1½ teaspoons freshly cracked black peppercorns, or to taste
1½ tablespoons unsalted butter
½ small red bell pepper, stemmed, seeded, and cut into julienne strips
½ small green bell pepper, stemmed, seeded, and cut into julienne strips
½ small red onion, peeled and cut into julienne strips
4 medium white mushrooms, trimmed and thinly sliced
1½ teaspoons soy sauce
1½ teaspoons Worcestershire sauce
1 tablespoon medium dry sherry, of drinkable quality
½ cup cherry or grape tomatoes
10 to 12 spears Roasted Fresh Asparagus
¼ cup Greek olives
Salt and pepper to taste
1. Line chilled salad plates with lettuce leaves. Divide the salad greens evenly between the plates; refrigerate until needed.
2. Cut the tenderloin into bite-size ½-inch strips. Place the strips in a medium mixing bowl; add the cracked black pepper and toss to evenly coat.
3. Place a medium sauté pan over medium-high heat; add the butter and allow to melt. When the foaming has subsided, add the peppers, onions and mushrooms. Sprinkle lightly with salt, and sauté until the vegetables are soft, but not brown, about 5 to 6 minutes
4. Add the tenderloin strips and continue to sauté until the tenderloin has reached the desired doneness, about 1 to 2 minutes for medium-rare, 2 to 3 minutes for medium, and 4 to 5 minutes for medium-well to well-done.
5. Add the soy sauce, Worcestershire and sherry, and cook for about 1 more minute. Spoon the tenderloin strips, sautéed vegetables and sauce over the greens, dividing it evenly among the plates. Garnish each salad with tomatoes, asparagus and olives; serve immediately.