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!
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons honey
- 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.