1 pound beef tenderloin tips
1 TBSP olive oil
1/2 TSP salt
1/4 TSP pepper
1 package (8-10 oz) mixed salad greens
Dijon Dressing:
1/2 cup olive oil
1/4 cup Dijon-style mustard
1/4 cup balsamic vinegar
1 clove garlic, crushed
1 TSP sugar
1/4 TSP pepper
In medium bowl, whisk together dressing ingredients until creamy.
Set aside.
Trim fat from beef; cut
into 1" x 1/2" pieces.
In large nonstick skillet, heat 1-tablespoon oil over medium-high heat until hot.
Add beef (1/2 at a time) and stir-fry 2-3 minutes or until outside surface is no longer pink.
(Do not
overcook.)
Season with 1/2-teaspoon salt and 1/4 teaspoon pepper.
In large bowl, combine greens
and 1/2 cup reserved dressing, toss to coat.
Arrange greens on serving platter; top with beef.
Serve immediately, passing additional dressing.
Makes 4 servings, serving size: 2 cups.
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