Beef Tenderloin with Orange−Olive Salad
Prep time: 20 minutes
Cook time: 10 minutes*
Per serving: 300 calories, 13g fat, 3.5g saturated fat, 70mg cholesterol, 295mg sodium, 19g carbohydrate, 3g fiber, 26g protein
* 5 minutes stand time extra
3 navel oranges
1/2 cup chopped red onion
12 small pimento-stuffed olives, chopped
2 tbsp. chopped fresh parsley
2 tsp. Extra Virgin Olive Oil, divided
1/4 tsp. Crushed Red Pepper
1 lb. beef tenderloin, cut into 4(4oz.) steaks
No-salt added lemon pepper
1. For the salad, using a small paring knife, cut away peel from oranges. Working over a large bowl to catch the juice, cut between membranes to remove orange segments. Place segments in bowl; squeeze membranes to release additional juice. Add onion, olives, parsley, oil, red pepper, and pepper to taste; toss gently to combine. Set aside until serving time.
2. Tie kitchen twine around the side of each steak. Sprinkle steaks with lemon pepper and garlic powder, pressing gently to adhere. Coat a large cast iron skillet with nonstick cooking spray; place over high heat until hot. Add steaks; cook 5 minutes per side (145°F for medium-rare) or to desired doneness. Transfer to a platter; let stand 5 minutes. Remove twine. Place steaks on individual plates, top evenly with salad, and serve.
Make it a meal: Serve with sautéed greens and roasted baby red potatoes.