Beef Tenderloin Salad with Tomatoes and Avocado
Ingredients:
- 1 lb. beef tenderloin
- 1 cup red wine
- 2 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- 2 bay leaves
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 tsp. peppercorns
- 9 Tbs. olive oil
- Kosher salt, to taste
- 2 Tbs. red wine vinegar
- 1 tsp. whole-grain mustard
- 2 Tbs. finely chopped shallots
- Freshly ground pepper, to taste
- 6 oz. mesclun greens
- 1/2 red onion, very thinly sliced
- 1 cup grape tomatoes, halved
- 1 avocado, pitted, peeled and thinly sliced
- Maldon sea salt or coarse sea salt, to taste
Directions:
Place the beef into a vacuum-sealable bag. Add the wine, garlic, sliced shallots, bay leaves, thyme, rosemary, peppercorns and 2 Tbs. of the olive oil. Using a vacuum sealer, vacuum and seal the bag tight according to the manufacturer’s instructions; be sure you have a smooth, airtight seal. Refrigerate for at least 8 hours or up to 24 hours.
Prepare a sous vide immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 120°F, 30 minutes to 1 hour.
Carefully place the bag into the circulating water and cook for 1 1/2 hours. Carefully remove the bag from the circulating water and let rest for 5 minutes. Open the bag and remove the beef, wiping off any large pieces of garlic or shallots. Season the beef with kosher salt.
In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil until just smoking. Add the beef and sear until browned on all sides, 1 to 2 minutes per side. Transfer to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes.
In a small bowl, whisk together the vinegar, mustard and chopped shallots. Slowly whisk in the remaining 6 Tbs. olive oil. Season the vinaigrette with kosher salt and pepper. In a large bowl, combine the mesclun, onion and tomatoes. Add the vinaigrette and toss gently. Divide the salad among 4 plates. Top with the avocado. Slice the beef across the grain and arrange on the salads. Sprinkle with Maldon sea salt and serve immediately. Serves 4.
