GRILLED BEEF TENDERLOIN WITH MIXED GREENS TOMATO VINAIGRETTE


Ingredients:

2 tbsp olive oil
1/2 kg MONTEREY WHOLE BEEF TENDERLOIN, sliced 1/2” thick
1/2 tsp iodized fine salt
1/4 tsp pepper
1/2 tsp paprika
100 grams store-bought mixed salad greens
1 cup toasted cashews
1 (300) can mandarin oranges, drained (reserve 1/2 cup syrup)
1/2 cup sliced red and green grapes

Tomato Vinaigrette

1-1/2 cups chopped tomatoes*
1/2 cup water or syrup from canned mandarin oranges
1/4 cup corn syrup
1 tsp Italian spice
1/2 tsp chopped mint leaves
1/2 tbsp calamansi juice
1/4 tsp iodized fine salt

Procedure:

  1. Combine tomato vinaigrette ingredients in a blender and blend until smooth.* Chill until ready to use.
  2. Set grill pan over medium heat. Brush surface with olive oil. Rub both sides of the beef with salt, pepper and paprika.
  3. Cook beef for about 30 seconds on each side to achieve medium rare doneness, 1 minute for medium and 1 minute and 30 seconds for medium well.
  4. Arrange salad greens on a platter. Drizzle with tomato vinaigrette. Add cashew, mandarin oranges and grapes. Top with grilled beef.

Makes 4 to 6 servings.
*substitute: 1 (400 g) can diced tomatoes **if blender is not available, simply whisk ingredients together    

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