AuthorZFKCategory, , DifficultyIntermediate

Beef Tenderloin with Orange−Olive Salad

Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

 3 navel oranges
 ½ cup chopped red onion
 12 small pimento-stuffed olives, chopped
 2 tbsp chopped fresh parsley
 2 tsp extra virgin olive oil, divided
 ¼ tsp crushed red repper
 1 lb beef tenderloin, cut into 4 (4oz.) steaks
 garlic powder
 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.

 

Ingredients

 3 navel oranges
 ½ cup chopped red onion
 12 small pimento-stuffed olives, chopped
 2 tbsp chopped fresh parsley
 2 tsp extra virgin olive oil, divided
 ¼ tsp crushed red repper
 1 lb beef tenderloin, cut into 4 (4oz.) steaks
 garlic powder
 no-salt added lemon pepper

Directions

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.

Beef Tenderloin with Orange−Olive Salad
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