Cold Beef Tenderloin and Avocado Salad

Have you ever had leftover beef tenderloin or steak and had no idea what to do with it? You can always add the beef to an Ample Bites favorite The Big Salad (see prior post).

Below is an alternative that combines the beef with ripe, velvety avocado, tomatoes, blue cheese crumbles and a light vinaigrette. This Cold Beef Tenderloin and Avocado Salad, some crust bread and glass of red wine make for a simple and elegant dinner.

Cold Beef Tenderloin and Avocado Salad
(Mark Kelly, 2012)

Serves 2

6 – 8 ounces of leftover grilled beef tenderloin medallions
1 large ripe avocado, peeled, pitted and sliced
2 small to medium ripe tomatoes, sliced
2 basil leaves, sliced into slivers
2 Tbsp crumbled blue cheese
Kosher salt
Freshly ground black pepper
Garlic Vinaigrette (see recipe below)

Slice beef medallions into 1/2-inch wide strips. Place sliced tomatoes on separate serving plates, fan the avocado slices over the tomatoes, sprinkle the basil slices. Place equal amount of the beef strips on each salad. Season the vegetables and beef with salt and pepper, to taste. Drizzle the salad with a generous amount of the vinaigrette. Sprinkle with blue cheese crumbles and serve immediately.

Garlic Vinaigrette
(Mark Kelly, 2012)

1 small garlic clove, crushed through press
Kosher salt
Freshly ground black pepper
2 Tbsp red wine vinegar
2 Dashes balsamic vinegar
4 Tbsp extra-virgin olive oil

In a small mason jar, combine the ingredients and put the top on the jar. Shake the jar vigorously. Allow the dressing to sit at room temperature for up to an hour before serving. Shake again before spooning the vinaigrette over your salad.

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