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Beef Tenderloin Salad with Tomatoes and Avocado

Williams Sonoma
  • 110 minutes
  • Serves 4

INGREDIENTS

1 lb

Beef tenderloin

1

Avocado, pitted

2

Bay leaves

2

Garlic cloves

1 cup

Grape tomatoes

6 oz

Mesclun greens

1/2

Red onion

2

Rosemary, fresh sprigs

2

Shallots

2 tbsp

Shallots

2

Thyme, fresh sprigs

1 tsp

Mustard, whole-grain

1

Kosher salt

1

Maldon sea salt or coarse sea salt

1

Pepper, Freshly ground

1 tsp

Peppercorns

9 tbsp

Olive oil

2 tbsp

Red wine vinegar

1 cup

Red wine