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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Seafood Salad-stuffed Tomatoes

If you liked The Big Salad you will really enjoy this light summer meal that is perfect for either lunch or dinner.

These Seafood Salad-stuffed Tomatoes can be stuffed with any combination of seafood including tuna, flaked whitefish or chopped shellfish. The recipe I am sharing is for a crab and shrimp and the ingredients are similar to a crab cake, minus the bread crumbs. You can even top the stuffed tomatoes with a Remoulade sauce.

Seafood Salad-stuffed Tomatoes

Serves 4

1/4 pound cooked, peeled and deveined shrimp, coarsely chopped
1/4 pound jumbo lump crab meat
4 large tomatoes, cored and seeded
1/4 – 1/3 cup mayonaise (depending on desired consistency)
2 Tbsp red pepper, finely chopped
2 Tbsp celery, finely chopped
2 Tbsp red onion, finely chopped
2 Tbsp green onions, green parts only, finely chopped
1 medium avocado, pitted and sliced 1/4″ thick
Kosher salt
Freshly ground black pepper

In a medium bowl, combine the seafood and season with salt and pepper. Add mayonnaise, red pepper, celery, and red onion and gently fold with the seafood. Re-season to taste.

Spoon equal amounts of the seafood salad into the cored tomatoes allowing remaining amount to sit atop each tomato. Garnish the green onions and serve immediately with Remoulade sauce on the side.

Remoulade Sauce

Emeril’s Remoulade

Makes about 2 cups

1 cup mayonnaise
2 Tbsp Creole or whole-grained mustard
2 Tbsp ketchup
½ cup finely chopped green onions (green part only)
2 Tbsp finely chopped fresh parsley leaves
2 Tbsp finely chopped celery
1 ½ tsp chopped garlic
1 tsp sweet paprika
1 tsp hot sauce
Kosher salt and freshly ground black pepper

In a medium-size mixing bowl, combine the mayonnaise, mustard, letchup, green onions, parsley, celery, garlic, paprika, and hot sauce. Mix well, then season with salt and pepper.

Cover and chill for at least 2 hours before serving. Best when used within 24 hours.

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