easy delicious dinner salad!


john and i have been fat cows lately. we are eating our faces off, not making it to yoga and only barely entertaining 4 block walks (due to the pup – 4-6 blocks is about as far as she can make it). so yesterday we decided we wanted salad for dinner. i did the regular epicurious search as i was leaving work and heading to the grocery store and ran across this recipe. here’s my edits to it:


For beef

  • 1/4 cup coarse-grain mustard
  • 3/4 teaspoon dry mustard
  • 2 1/4 teaspoons packed dark brown sugar
  • 3/4 teaspoon coarsely ground black pepper
  • 1/2 teaspoon finely grated fresh lemon zest
  • 1 (1-lb) trimmed beef tenderloin roast, tied  2 filets – on the smaller size
  • 1 tablespoon vegetable oil 1 tablespoon grapeseed oil

For salad

  • 1 small red onion (1/4 lb) 1/2 of a medium-sized yellow onion, thinly sliced
  • 1/2 lb wax or  fresh green beans, cut diagonally into 2-inch pieces
  • 4 oz baby arugula (4 cups)

For dressing

  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • drizzle of agave honey

Prepare beef:
Preheat oven to 425°F.

Stir together mustards, brown sugar, pepper, and lemon zest.

Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides, about 2 minutes total.

Transfer to an oiled shallow baking pan and coat with mustard mixture on all sides-not too thick or it won’t stick.

Roast beef in middle of oven 15 to 20 minutes. Transfer to a cutting board and slice thinly.

Prepare salad while beef is roasting:
Sautee onion in pan you used to brown the meat -leaving any ‘brown bits’ from the meat in there, roughly 4 mins…or longer, it’s even better if they are a little crunchy. Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain beans in a colander and rinse under cold water to stop cooking, then transfer to a large bowl. Add arugula to beans.

Make dressing and toss salad:
Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified.

Add enough dressing to arugula and beans to just coat and toss to combine well. Top w/ sautee’d onions and slices of beef. (Beef should be slightly cooled from coming out of the oven but still warm)

yum! we served just with garlic bread (fresh french loaf, cut in half – sliced….drizzled w/ olive oil, garlic salt, garlic & fresh parsley – add to oven while meat is roasting) and if again we weren’t fatty’s – we would have had w/ the ben marco malbec. ;)


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