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Beef Tenderloin over Greens

Beef Tenderloin over Greens
Makes:
4
Prep Time:
10
minutes
Total Time:
25
minutes
based on
7 reviews
Beef Tenderloin over Greens is a terrific tasting and attractive presentation. Great for casual entertaining.

In this recipe:


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Ingredients:

  • 1 cup boiling water
  • 1 teaspoon MAGGI Instant Beef Flavor Bouillon
  • 1/4 cup balsamic vinegar
  • 2 tablespoons light brown sugar
  • 1 teaspoon olive oil
  • 12 ounces beef tenderloin, fat trimmed, cut into 4 pieces
  • 8 cups baby salad greens
  • 1 cup cherry tomatoes, cut in half

Directions:

COMBINE water and bouillon in small bowl; stir to dissolve. Stir in vinegar and sugar.

HEAT oil in large, nonstick skillet over medium-high heat. Add beef; cook on each side for 3 to 5 minutes or until desired doneness. Remove from skillet. Slice beef into strips. Divide baby greens and tomatoes among plates; top with beef.

ADD sauce mixture to skillet; stir to loosen brown bits from bottom of skillet. Cook over medium-high heat, without stirring, for 5 minutes or until reduced by half. Pour over salad.


Reviews:

Review This Recipe
  •  Star(s)

    Quick and Delicious

    Meredith from Odenton, MD

    This salad took so little time to throw together but it tasted like I'd spent all night on it. I added gorgonzola cheese to compliment the tenderloin. The warm balsamic dressing really brought it all together nicely.

  •  Star(s)

    Wonderful

    Sabrina from Higdon, AL

    I didn't think my kids were going to eat this because they are so picky and they never agree on a dish. But they did this one. They loved it and they even went back for more. I did it just like the recipe called for and the flavor was great. I will be making this a lot, it's quick, easy, tastes great and filling.

  •  Star(s)

    Spectacular Flavor

    Cheryl S from Strongsville, OH

    Wow - what a flavorful and easy recipe. I will definitely be making this again. My 9 year old daughter asked for more and more. I did make a few modifications: substituted sirloin steak for the tenderloin and I seasoned the steak with garlic salt before cooking it. Thanks for the recipe!

  •  Star(s)

    Sooo Good!

    L. Burnett from Michigan

    This was a great meal. It was quick and easy to prepare. As a slight variation, I think the meat /vingrette would go great with rice. My kids liked this meal and they are very picky eaters. I highly reccommend that you give this recipe a try! You won't be disappointed.

  •  Star(s)

    surprisingly filling!

    Jessie from Bryan, Texas

    I wasn't sure that this salad would be filling enough for us, but it was just the right amount of food and it tasted great. It was nice to be able to make a good dressing for the salad on my own, instead of relying on something from a bottle to liven up the meal. Also, I used regular diced tomatoes instead of cherry tomatoes. I'll definitely make this again!

  •  Star(s)

    Alternative

    Lisa Rowe from

    I tried this last night, but substituted Wine Vinegar for the Balsamic and used Romaine instead of baby greens. It turned out very nice. I would suggest tossing the romaine lettuce with the sauce prior to serving so that it may soak up the flavour.

  •  Star(s)

    OUTSTANDING

    Karen from Avondale, AZ

    My husband prepared this meal last night, all by himself. It was one of the best recipes I have had. Follow the instructions and it is foolproof. This is a must for anyones collections. I give this a 5++.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Beef Tenderloin over Greens

    Ingredients

    • 1 cup boiling water
    • 1 teaspoon MAGGI Instant Beef Flavor Bouillon
    • 1/4 cup balsamic vinegar
    • 2 tablespoons light brown sugar
    • 1 teaspoon olive oil
    • 12 ounces beef tenderloin, fat trimmed, cut into 4 pieces
    • 8 cups baby salad greens
    • 1 cup cherry tomatoes, cut in half

     

    Directions

    COMBINE water and bouillon in small bowl; stir to dissolve. Stir in vinegar and sugar.

    HEAT oil in large, nonstick skillet over medium-high heat. Add beef; cook on each side for 3 to 5 minutes or until desired doneness. Remove from skillet. Slice beef into strips. Divide baby greens and tomatoes among plates; top with beef.

    ADD sauce mixture to skillet; stir to loosen brown bits from bottom of skillet. Cook over medium-high heat, without stirring, for 5 minutes or until reduced by half. Pour over salad.

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