Beef Tenderloin Mixed Baby Leaf Salad and Asian Dressing


Now here’s a little something I call the ‘Beef Tenderloin with Mixed Baby Leaf Salad and some Asian Dressing’, long name, I Know, but awesome tasting I promise!

First you take a 7/9 oz (200g to 250g) piece of tenderloin and sprinkle on it vigorously, some ground black pepper, salt and some crushed coriander seeds, of course, all to taste. You might even try rubbing these into the meat, might just make it taste even more awesome.

You could let the tenderloin sit for a bit and in the meantime chop some green onion, add all together with the mixed baby leaf salad with sprouts and cilantro because veggies are good for you!
Then add a tablespoon of soy sauce, half a tablespoon of sesame oil and just a splash or two of lime juice, all for that fine asian-y taste.

As you’re getting done with the salad, you could already put a pan on heat mode, as in, on a stove. When’s it’s just about heated enough, using a tong (or cooking tweezers) hold your tenderloin over the pan having in mind to seal it by searing it on its sides. This would of course change the color on the sides from a fleshy red to a nice brown. Afterwards, just place it in a preheated oven to cook to your liking. Some people might like it fleshy-red rare and some others might like medium or well done so cook for about 7 to 12 minutes, all depending on how you like your beef cooked.

When it suits your liking, (you can see in the photo above, i like it red and juicy!) take out the beef and let it sit on a wooden cutting board for 3 or 4 minutes so that the board soaks up a bit of the extra, unwanted juices.

Put it on a plate, drizzle the mixed baby leaf salad with dressing and VOILA!: The nicest tasting beef tenderloin you shall have.

There you go! Enjoy it, I know I did! 😉


Beef Tenderloin, Mixed Baby Leaf Salad and Asian Dressing
Beef Tenderloin, Mixed Baby Leaf Salad and Asian Dressing
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  1. 7/9 oz beef tenderloin
  2. mixed baby leaf salad
  3. sesame seed oil
  4. soy sauce
  5. lime
  6. spring onion
  7. fresh coriander
  8. sprouts
  9. coriander seeds
  10. black pepper
  11. salt
  1. Take the 7/9 oz piece of tenderloin and sprinkle with roughly ground black pepper, coriander seeds and salt.
  2. Cover it with sunflower oil or canola oil and set aside.
  3. Meanwhile, chop the green onion and add it to the mixed baby leaf salad with the sprouts and cilantro.
  4. In a small bowl mix in finely chopped chillies, 1 tbs soy sauce, 1/2 tbs sesame oil and a splash lime juice for the dressing.
  5. Heat up a pan and get the tenderloin ready.
  6. Seal the beef fillet by searing it on each side for 30 seconds so that the colour on the exterior turns from a fleshy red to brown.
  7. When all sides are browned put the pan in the preheated oven for 7 to 12 minutes depending on how you want your beef cooked.
  8. Take the beef out and let it sit on a cutting board for a few minutes.
  9. Now take the mixed salad, drizzle it with dressing and serve.
  1. Always rest your beef before serving so that you won’t have a blood bath on your plate.
I Quick Food
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