Shelly's Recipe

WARM BEEF SALAD WITH BLUEBERRY-SHIRAZ VINAIGRETTE

Category: Salads - Meat

1 lb beef tenderloin roast
3/4 cup olive oil
1/4 cup chopped chives
1/4 cup balsamic vinegar
1/2 cup Shiraz wine
3 oz dried blueberries
1 tsp roasted garlic
1/2 tsp fresh lemon juice
1/4 tsp cayenne pepper
1 tbsp balsamic vinegar
1 tsp fresh thyme
1 tbsp blueberry jam
1 tsp kosher salt
1/4 tsp coarsely cracked black pepper
4-1/4 cups mixed greens (arugula, watercress, etc.)
1/2 lb sweet potato chips

Preheat oven to 375. Roast tenderloin 20-25 minutes for medium-rare. Remove to cutting board and cover.

Meanwhile heat olive oil and chopped chives over very low heat 10-15 minutes. Strain oil into bowl. Bring wine and vinegar to a boil and reduce by half. Add blueberries, remove from heat, and cover. Combine mixture with olive oil. Add garlic, lemon juice, cayenne, thyme, jam, salt, and pepper into bowl; whisk to combine. Place greens and chips on large salad plates. Slice beef and place slices on top of greens. Drizzle with vinaigrette.

Serve it with a fruit-filled Shiraz.