Wednesday, April 15, 2009

Seared Beef with Orange and Spinach Salad

Seared Beef with Orange and Spinach Salad

Servings: x4
Preparation Time: 10 min
Cooking Time: 15 min
Cuisine Type: North American

12 oz beef, tenderloin, cut into 4 portions
2 tsp peppercorns, black, crushed
1/4 tsp salt, sea
2 tbsp olive oil
2 tsp orange zest
4 orange, zested, then segmented
1 onion, red, thinly sliced (~2 3/4 cups)
1/4 cup parsley, fresh italian / flat leaf, chopped
2 tbsp hazelnuts / filberts, roasted, no salt added, toatsed, skinned, chopped
1 tbsp lemon juice
2 cloves garlic, minced (~2 tsp)
6 cups spinach, baby

a) Season the steak with the peppercorns and salt.

a) Heat 1/2 Tbsp olive oil in a non stick pan over medium high heat.
b) Saute the beef for 8 minutes for medium rare, turning occasionally to brown on all sides.
c) Allow beef to rest for 5 minutes before slicing.
d) Meanwhile, combine the orange, orange zest, red onion, parsley, hazelnuts, lemon juice, garlic and remaining olive oil.
e) Toss with the spinach to combine.
f) Divide evenly among plates and top with thinly sliced beef.

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