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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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For a refreshing meal in minutes, Betty Gregoire of Austin, Texas adds chilled beef tenderloin to a tasty green salad with a tangy sour cream and lemon dressing. Ingredients:
1/2 pound beef tenderloin |
1 small red onion, thinly sliced and separated into rings |
1/4 teaspoon salt |
dash coarsely ground pepper |
1 cup torn leaf lettuce |
1/4 cup chopped green pepper |
2 tablespoons sliced pimientos |
2 tablespoons sliced ripe olives |
1/4 cup reduced-fat sour cream |
4-1/2 teaspoons lemon juice |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook beef over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cool for 10 minutes. Refrigerate until chilled.
2. Thinly slice the beef; place in a small bowl. Add the onion, salt and pepper; toss to combine. Divide lettuce between two salad plates; top with beef mixture, green pepper, pimientos and olives. Combine sour cream and lemon juice; serve with salad. Yield: 2 servings.
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