Name: Warm Autumn Salad with Beef Tenderloin
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: Norwegian
Ingredients: Ingredients:; • 2 pcs beef tenderloin (approx. 150–200 g each); • 2–3 handfuls fresh spinach; • 1 small sweet potato, diced; • 1 beetroot, cut into wedges; • 1 small red onion, sliced; • A handful of walnuts (or pecans); • 50 g feta or chèvre; • Olive oil, salt and pepper; Dressing:; • 2 tbsp olive oil; • 1 tbsp balsamic vinegar; • 1 tsp Dijon mustard; • 1 tsp honey; • Salt and pepper

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Warm Autumn Salad with Beef Tenderloin

Skriv ut

Porsjoner: 2

Forberedelse: 30 min

Tilberedningstid: 30M
30M

Vurdering: 5.0/5

( 1 stemmer )

Ingredienser

Ingredients:
• 2 pcs beef tenderloin (approx. 150–200 g each)
• 2–3 handfuls fresh spinach
• 1 small sweet potato, diced
• 1 beetroot, cut into wedges
• 1 small red onion, sliced
• A handful of walnuts (or pecans)
• 50 g feta or chèvre
• Olive oil, salt and pepper
Dressing:
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper

Fremgangsmåte

Roast the vegetables: Preheat the oven to 220°C. Toss the sweet potato, beetroot, and red onion with a little oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
Cook the meat: Season the beef tenderloins with salt and pepper. Sear for 2–3 minutes on each side in a hot pan with butter/oil. Let rest for 5–10 minutes before slicing.
Toast the nuts: Lightly toast the walnuts in a dry pan.
Make the dressing: Whisk together all ingredients.
Assembly: Place spinach on the bottom, top with roasted vegetables, sliced beef, nuts, and cheese. Drizzle with dressing just before serving.