Steak & Salad

steak-and-sala Photo: Sang An


  • 1 (2-pound) beef tenderloin
  • Olive oil
  • Salt and pepper
  • 1/4 cup mayonnaise
  • 1/4 cup horseradish
  • 1 baguette
  • Garnish: fresh pea shoots


Preheat oven to 450°. Rub beef tenderloin with olive oil; season with salt and pepper. Roast 25 minutes or until meat thermometer registers 140° (medium-rare). Let stand 20 minutes; thinly slice. Combine mayonnaise and horseradish in small bowl. Slice baguette diagonally into 30 slices. Spread each piece with mayonnaise mixture; top with beef and a fresh pea shoot.

  • Yield: Makes 30 appetizers (serving size: 1 appetizer)

Nutritional Information

Calories per serving: 100
Fat per serving: 7g