Tenderloin Steaks With Arugula (Rocket)-Cornichon Relish

"BHG Dinnertime Express"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
28mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

  • 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
Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Originally from Cleveland, Ohio. Been in Texas since February 2002. I am continually seeking enlightenment through revelations of nature and reasonable people. One of my favorite hobbies is genealogy.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes