Grass-fed Beef Tenderloin Salad with Charred Tomatoes, Avocado & Bibb Lettuce

Grassfed Tenderloin Salad w/ Charred Tomatoes

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Grass-fed Beef Tenderloin Salad with Charred Tomatoes, Avocado & Bibb Lettuce

Makes 6-8 Servings
wine WINE PAIRING
White Burgundy

Whether you’re looking for a lighter beef meal for a warm day or something you can bring on a picnic, this dish is sure to satisfy.

Grass-fed Beef Tenderloin Salad with Charred Tomatoes, Avocado & Bibb Lettuce
INGREDIENTS
  • Dressing:
  • 1 tbsp Dijon Mustard
  • 1 tbsp Sour Cream
  • 1 tbsp Champagne Vinegar
  • ¼ cup Extra Virgin Olive Oil
  • ¼ tsp Salt
  • 1/2 tsp Honey
  • 1 tbsp Finely Chopped Chervil & Dill

DIRECTIONS

1

Preheat your sous vide water bath to 122°F.

2

Optional: Tie the tenderloin with butcher’s twine to compact the meat into a more uniform shape.

3

Rub the tenderloin with the umami powder on all sides.

4

Vacuum pack the tenderloin.

5

Place the tenderloin bag in the sous vide bath and cook for 3 hours.

6

Preheat your oven to 450°F.

7

Remove the tenderloin bag from the water bath and the tenderloin from the bag (reserve the liquid in the bag), and pat the tenderloin dry.

8

Put the cherry tomatoes in an oiled cast iron skillet along with the juices from the sous vide bag. Move them to the oven & roast them for 15 minutes.

9

Dry off the tenderloin and sear it on all sides in a hot oiled cast iron skillet, just until a crust forms.

10

Let the tenderloin rest briefly. Cut off the twine (if you tied it), then cut the meat in half lengthwise, and thinly slice it.

11

Pit, peel & slice the avocado. Tear off the bibb lettuce leaves.

12

Whisk together all the dressing ingredients until a smooth dressing forms.

13

Serve the bibb lettuce, charred tomatoes, avocado and beef with the dressing and toasted bread on the side.

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