BEEF TENDERLOIN WITH WARM RED CHARD SALSA

February 13, 2015

Beef tenderloin is probably the best cut off of the cow. It requires no cooking time at all. Really you just need to season, cook and rest. Plus, the fact that it is quite lean with very little fat makes it a sensible choice for a light dinner while still satisfying your meat cravings. I love this recipe for it's speed and ease.

4 6oz beef tenderloin steaks
1 bunch chard (any colour you like or mix 'em up)
2 cloves garlic (minced)
2 shallots (finely chopped)
1 tbsp mustard
1 large tomato (seeded and diced)
1 tbsp red wine vinegar
3 tbsp butter
2 tbsp olive oil
½ cup feta
salt and pepper

COOKING THE STEAK -You'll find that a cast iron pan will be your best friend for this steak, making sure that the pan is big enough to accomodate the meat without crowding it. Get the pan really hot,...
See the full directions on my site

Nutritions

Calories
299

Sodium
396mg
16% DV

Fat
24g
38% DV

Protein
10g
21% DV

Carbs
5g
1% DV

Fiber
1g
7% DV