Beef Tenderloin and Herb Salad
|Serving Size||½ of recipe|
|Total Fat||17 g|
|Saturated Fat||5 g|
|Total Carbohydrate||0.5 g|
|Dietary Fiber||0 g|
|Beef tenderloin filets||2 (5-ounce)|
|Salt||¼ + 1/8 teaspoon|
|Pepper to taste|
|Fresh lime juice||1 teaspoon|
|Olive oil||1 ½ + 2 teaspoons|
|Baby greens||2 cups|
- Slice each filet horizontally into three equal pieces and season with ¼ teaspoon salt and pepper to taste.
- Whisk together lime juice, 1 ½ teaspoons olive oil, 1/8 teaspoon salt, and pepper to taste. Toss with the greens. Transfer salad to two plates.
- Heat 2 teaspoons olive oil in a medium to large skillet over medium-high heat. Add meat and cook for 1-2 minutes on each side, depending on desired degree of doneness. Serve over or along side salad.
Wash and slice 2 medium tomatoes. Sprinkle with 1 tablespoon fresh, chopped chives.
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