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Beef Tenderloin Salad with Tomatoes and Avocado

yield: 4 total time: 70 minutes
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Ingredients

  • 1 pound beef tenderloin
  • 1 cup red wine
  • 2 garlic cloves thinly sliced
  • 2 shallots thinly sliced
  • 2 bay leaves
  • 2 thyme sprigs fresh
  • 2 rosemary sprigs fresh
  • 1 teaspoon peppercorns
  • 9 tablespoons olive oil
  • kosher salt to taste
  • 2 tablespoons red wine vinegar
  • 1 teaspoon whole grain mustard
  • 2 tablespoons shallots finely chopped
  • freshly ground pepper to taste
  • 6 ounces mesclun greens
  • 1/2 red onion very thinly sliced
  • 1 cup grape tomatoes halved
  • 1 avocado pitted, peeled and thinly sliced
  • Maldon sea salt or coarse sea salt, to taste

Nutrition

  • Calories : 760 calories
  • Carbohydrate : 23 grams
  • Cholesterol : 75 milligrams
  • Fat : 59 grams
  • Fiber : 6 grams
  • Protein : 27 grams
  • SaturatedFat : 13 grams
  • Sodium : 490 milligrams
  • Sugar : 3 grams
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