Beef Tenderloin Steaks

2 beef tenderloin steaks, (about 6 ounces each)
Olive oil, for brushing
1 teaspoon coarse sea salt
Freshly ground black pepper

Directions

Place the steaks between pieces of plastic wrap and pound to a 1/2-inch thickness. Refrigerate.

A half-hour before cooking, remove the steaks from the refrigerator and preheat an outdoor or stovetop grill. Brush meat lightly with olive oil and season with salt and pepper. Place steaks on the grill and cook, without moving, until grill marks appear, about 4 minutes. Turn the steaks over and continue to grill until an instant-read thermometer inserted into the meat sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before slicing.

Steak Salad

For 2 servings

3 cups mixed salad greens
Small red onion, sliced thin
Half a cucumber, peeled and sliced
Large tomato, diced
Celery stalk, sliced
1/2 cup crumbled blue cheese
Ranch Dressing, recipe below

Combine all the salad ingredients in a salad bowl and drizzle with the dressing according to taste.

Ranch Dressing

Ingredients

3/4 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons white wine vinegar
1 tablespoon dried chives
1 tablespoon dried parsley flakes
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper

Directions

In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream, and vinegar. Add the chives, parsley, salt, garlic powder, onion powder, and black pepper and whisk well to combine.

Easy, Easy Biscuits

Ingredients

1 cup all-purpose flour, plus extra for shaping the dough
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup mayonnaise
½ cup milk

Directions

Preheat oven to 375 degrees F.
Cover a baking sheet with parchment paper.
Sprinkle lightly with flour.
Stir biscuit ingredients together in a bowl until smooth. Pour flour mixture into the prepared parchment-covered pan.


Pat into a rectangle and cut the dough into six equal pieces. Separate the biscuits on the pan.

Bake until golden brown, about 25-30 minutes. Serve with the steak salad.


Posted by in Beef, biscuits, celery, cucumbers, Healthy Italian Cooking, onion, Salad, Salad Dressing, tomatoes