Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 | (4 oz each) beef tenderloin steaks, about 3/4-inch thick | |
| ¾ tsp. | coarse ground black pepper, divided | |
| 1 tsp. | sea salt, divided | |
| 5 tbsp. | Hy-Vee Select olive oil, divided | |
| ½ c. | red wine | |
| 5 tbsp. | Hy-Vee Select white wine vinegar | |
| 2 tsp. | Hy-Vee Dijon mustard | |
| 2 tbsp. | agave nectar | |
| 1 | fennel bulb, sliced into sticks, roasted | |
| 2 | medium red or green pears, cored, sliced | |
| 1 | (5 oz) pkg baby arugula or watercress, washed and dried | |
| 1 | pomegranate, quartered and seeded | |
| ¼ c. | Hy-Vee pecan halves, toasted | |
| Zest of 1 lemon |
Directions
- Season steaks with 1/2 teaspoon black pepper and 1/2 teaspoon sea salt.
- Heat 1 tablespoon olive oil in large nonstick skillet over medium heat.
- Place steaks in skillet; brown on both sides. Pour red wine over steaks, cover and cook until done, 7 to 9 minutes for medium rare to medium.
- Whisk white wine vinegar, Dijon mustard, 4 tablespoons olive oil, agave nectar, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl until well blended. Set aside.
- Divide greens evenly among 4 plates. Carve steaks into thin slices and place on greens. Place sliced pears and haystacks of fennel on top. Sprinkle with lemon zest, 1/2 cup pomegranate seeds and toasted pecans.
- Serve with prepared dressing.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 55mg
- Sodium: 740mg
- Total Carbohydrates: 33g
- Protein: 26g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 45%
0%
Iron 20%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Health 2011.