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Beef Tenderloin Salad with Sesame Dressing
Nathan Congleton / TODAY
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(8 rated)
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This is a tasty salad with tender beef, crisp cold lettuce and a tasty dressing. I warm leftover pan sauce and drizzle it over the meat then add the lettuce and dressing to the equation.

Technique tip: I count a few ounces of meat per person for the salad. You can also sear off some extra meat and stretch this salad for more people!


  • Dressing

    • 2 tablespoons Dijon mustard
    • 2 tablespoons red wine vinegar
    • 2 tablespoons soy sauce
    • 2 tablespoons sesame oil
    • 2 teaspoons honey
  • Salad

    • Leftover pan sauce
    • Leftover cooked beef tenderloin
    • 3 to 4 heads Bibb lettuce, broken into leaves
    • 1/4 cup basil leaves
    • 5 to 6 red radishes, thinly sliced
    • 2 tablespoons sesame seeds, lightly toasted


For the dressing:

In a medium bowl, whisk together the mustard, vinegar, soy, sesame oil and honey. Taste for seasoning. Whisk in a splash of water to balance, if needed. Set aside.

For the salad:

In a medium pan, warm the leftover pan sauce over medium heat. Slice and warm the beef gently in the sauce.

Arrange the lettuce leaves on a large serving platter. Spoon most of the dressing over the lettuce. Sprinkle the basil leaves and radishes over the salad. Top with the remaining dressing and sesame seeds.

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