Shelly's Recipe

PEPPER FILET OF BEEF SALAD WITH RED ONION VINAIGRETTE

Category: Salads - Meat

1 1/4 lbs beef tenderloin, cut into 4 (5 oz) steaks
1 tbsp kosher salt
1 tbsp cracked black pepper
1/2 small red onion, diced (about 1/3 cup)
1/4 cup olive oil
3 tbsp red wine vinegar
Pinch of sugar
2 cups baby arugula
1 cup baby greens

Place the steaks on a wax-paper-lined baking sheet. Combine the salt and pepper and rub on both sides of the steaks. Place the steaks in the refrigerator, uncovered, for 4 to 6 hours or overnight.

Meanwhile, in a small bowl combine the red onion, olive oil, red wine vinegar and sugar, plus salt and pepper to taste. Whisk well to combine. Set aside.

Heat the grill to medium-high. Place the steaks on the grill and cook for 4 minutes per side for medium-rare. Remove from the grill and let cool slightly.

Mix the arugula and the baby greens with half of the vinaigrette and place on 4 plates. Top with the steak and drizzle additional vinaigrette over the steaks. Serve warm. Serves 4