Beef Tenderloin Salad

Heat oil in heavy large skillet over medium-high heat. Season the tenderloin with salt and pepper. Add to skillet with the garlic and cook to desired doneness, about 5-6 minutes per side for medium-rare.

Transfer steaks to platter and cover with foil. Let the steaks rest until cool, about 15-20 minute then refrigerate until well chilled.

In the meantime slice the red onion thinly in rounds and set aside.

Slice the red and orange bell pepper in long thin matchsticks and then set aside.

Dressing –

Whisk all ingredients below in medium bowl to blend. Season to taste with salt and pepper.

1 cup olive oil – make sure it’s the good stuff.
1/3 cup balsamic vinegar
3 tablespoons chopped fresh chives
3 tablespoons orange juice

For salad:

Cook fresh green beans in large saucepan of boiling salted water until just crisp-tender and then dunk them in ice water.

Drain beans well in colander and then combine green beans and remaining ingredients ( don’t forget the candied pecans) in large bowl. Cut steaks diagonally into thin slices. Add to salad. Add dressing and toss to coat and then serve.

Serves 4