Deborah Poached Tenderloin and Asparagus Salad
Poached Tenderloin and Asparagus Salad
Serves 4
4 cups reduced sodium vegetable broth
½ cup red onion, diced
4 - 4 ounce portions beef tenderloin, trimmed of all fat
1 cup shiitake mushrooms, sliced
1/2 cup red pepper, sliced
½ cup yellow pepper, sliced
fresh ground pepper
1. Heat a large nonstick skillet over medium heat. Add the onions and broth and bring to a boil.
2. Put beef tenderloin pieces in boiling broth, season with fresh ground pepper and cook until desired doneness, about 2 minutes on each side for medium-well.
3. Remove tenderloin from pan and let rest on a platter.
4. Reduce heat to medium low and add mushrooms to broth. Let simmer until wilted and broth begins to reduce. Add red peppers and let cook until slightly tender.
5. To serve, plate 1 beef tenderloin medallion, spoon mushroom and pepper medley with any remaining broth on top. Serve with asparagus salad on the side and season again with fresh ground pepper to taste.
Asparagus Salad
Serves 4
½ pound green asparagus tips (about 1 ¼ cups)
½ pound white asparagus tips (about 1 ¼ cups)
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 bunch fresh parsley, chopped
2 tablespoons fresh tarragon, chopped
1 cup white mushrooms, sliced
¼ cup onion, sliced
½ cup plum tomatoes, deseeded and sliced
fresh ground pepper
1. Cut tips (about 2 inches from top) of asparagus and reserve the stems for another use.
2. Bring a medium saucepan of water to boil and lightly blanch the asparagus for about 2 minutes or until it turns bright green and white asparagus is al dente.
3. Drain and put in a bowl of ice water to stop the asparagus from cooking. Drain again and let rest.
4. In a medium bowl, whisk together balsamic vinegar, olive oil, and fresh herbs and season with fresh ground pepper.
5. In a large bowl, combine chilled asparagus, mushrooms, onion and tomatoes. Toss with dressing.
6. To serve, arrange asparagus salad on a plate and rest a beef tenderloin next to it with its vegetable medley on top.
