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| Home -> [Beef, Cheese, Cheese & Eggs, Salads] -> [Tossed mushroom beef salad with blue cheese Recipe] |
Tossed mushroom beef salad with blue cheese
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beef, Cheese, Cheese & Eggs, Salads |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Beef tenderloin (or other | | | -lean beef) cut 2 inches | | | -thick ?cup olive oil | | 1/4
| cup | Red wine vinegar | | 1
| tbsp | Grainy dijon mustard | | 1/2
| tsp | Sugar | | | Salt and pepper to taste | | 1
| lbs | Mushrooms, cut in half | | | -lengthwise | | 1
| | Red bell pepper, diced | | 2
| tbsp | Olive oil | | 8
| cup | Washed, dried and torn mixed | | | -greens. | | 1/4
| lbs | Blue cheese, crumbled |
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Procedures:
| 1 | Cook beef to the medium rare stage; slice with the grain into thin strips. | | 2 | In a medium bowl, whisk together the ?cup olive oil, vinegar,mustard, sugar, salt, and pepper. | | 3 | In a large skillet, cook mushrooms and red pepper in 2 tbsp olive oil for 10 minutes, stirring occasionally; add with accumulated liquid to vinegar mixture; add beef strips; mix well. | | 4 | Add to greens in a large bowl; toss to coat; divide between six individual serving plates; top each with crumbled cheese. | | 5 | Makes 6 servings. |
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