Beef Tenderloin With Dijon Greens

Submitted by Lizzie_Rodriquez

"Atkins"

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 1⁄2 cup extra virgin olive oil
• 1⁄4 cup Dijon mustard
• 3 tablespoons red wine vinegar
• 1 garlic clove, pushed through a press
• 3⁄4 teaspoon sugar substitute, splenda
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon pepper
• 1 tablespoon olive oil
• 1 1⁄2 lbs filet mignon, cut into 4 equal pieces
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 10 ounces mixed greens, salad

directions

1. For the dressing: Whisk all dressing ingredients together in a medium bowl until creamy. Set aside.
2. For the salad: Heat oil in a large nonstick skillet over medium-high heat until hot. Add steaks to skillet and cook until an instant-read meat thermometer registers 140°F when inserted in center of steak for medium-rare, 8 to 10 minutes, turning once halfway through. Remove from skillet, and cut steaks into 1/4-inch-thick slices. Sprinkle with the salt and pepper.
3. In a large bowl, toss salad greens with 1/2 cup dressing. Arrange greens on a platter; top with beef and croutons, if using. Serve with remaining dressing on the side.