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Grass-Fed Beef Tenderloin & Dijon Greens

Grass-Fed Beef Tenderloin & Dijon Greens Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ½ tsp. Celtic sea salt
  • ¼ tsp. freshly ground black pepper
  • 3 Tbsp. organic red wine vinegar
  • 1 clove organic garlic, pressed
  • 16 oz. grass-fed filet mignon, cut into 4 equal portions
  • ⅓ c. organic extra virgin olive oil
  • 2 tsp. dried basil
  • 6 c. organic mixed greens
  • ¼ c. organic Dijon mustard
Instructions
  1. For the dressing: Whisk oil, mustard, vinegar, garlic and basil in a medium bowl until creamy.
  2. Set aside. Preheat safe, nonstick skillet over medium-high heat or prepare Flavorwave (preferred).
  3. Season steak with salt and pepper.
  4. SKILLET METHOD: Spray skillet with organic, high heat cooking spray. Add steaks to skillet and cook until an instant-read meat thermometer registers 140°F when inserted in center of steak for medium-rare, 8 to 10 minutes, turning once halfway through. FLAVORWAVE METHOD: Place rack on 1-inch setting, cook at 325°F for 6-8 minutes for medium.
  5. In a large bowl, toss salad greens with some of the dressing.
  6. Arrange greens on a serving dishes top with beef. Serve with remaining dressing on the side.
 

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Nutrient Information Per Batch

1228.6 kcal Calories, 150.88 mg Calcium, 9.38 g Carbohydrate, 246.4 mg Cholesterol, 85.37 g Total Fat, 4.39 g Fiber, 11.51 mg Iron, 159.11 mg Magnesium 1983.6 mg Potassium, 108.59 g Protein,115.73 mcg Selenium, 2143 mg Sodium, 1.87 g Sugars, 16.93 mg Zinc, 14.57g Saturated fat, 0.51 trans Fat, 57.58 g Monounsaturated fats, 8.65 g Polyunsaturated fats, 12590.3 IU Vitamin A, 3.15 mg Vitamin B6, 5.69 mcg Vitamin B12, 32.77 mg Vitamin C, 0 IU Vitamin D, 11.84 Vitamin E, 348.44 mcg Vitamin K, 127.78 mcg Folate,0.56 mg Vitamin B1(Thiamin),31.02 mg Vitamin B3(Niacin),0.71 mg Vitamin B2(Riboflavin), 0.03 mcg Lycopene, 3031.71 mcg Lutein and Zeaxanthin, 0.98 g ALA, 0.01 g EPA, 0 gDHA,1072.26 mg Phosphorous, 0.84 mg Manganese, 0 mcg Alpha carotene, 7545.41 mcg Beta carotene, 16.76 mcg Beta cryptoxanthin, 0.08 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Seeds

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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