Tenderloin Steaks With Arugula (Rocket)-Cornichon Relish

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READY IN: 28mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (1/4 lb) beef tenderloin steaks (cut 1-inch thick, about 1 lb. total) or (1/2 lb) rib eye steak, halved (cut 1-inch thick, about 1 lb. total)
  • 1
    tablespoon cracked pepper
  • 12
    teaspoon salt
  • 3
    tablespoons olive oil
  • 13
    cup snipped fresh flat-leaf Italian parsley
  • 3
    tablespoons finely chopped cornichons or 3 tablespoons sweet gherkins
  • 2
    tablespoons capers, drained and coarsely chopped
  • 1
    medium green onion, chopped
  • 1
    tablespoon balsamic vinegar
  • 3
    cups torn arugula or 3 cups mixed salad greens
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DIRECTIONS

  • Trim fat and rub both sides of steaks with pepper and salt. In large skillet, heat 2 T of olive oil over medium heat. Add steaks and cook until desired doneness, turning once halfway through cooking (8–11 minutes for medium rare or 12—14 minutes for medium).
  • Meanwhile, for relish, in a small bowl combine the remaining 2 tablespoons of olive oil, parsley cornichons, capers, green onion, and vinegar. Set aside.
  • To serve, cut steaks in thin slices. Arrange arugula on 4 dinner plates. Top with steak slices and spoon relish over the top.
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