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Minus 8 recipes

Beef Tenderloin with Spinach Salad, Goat Cheese & Honey Mustard Dressing

Serves

Four for Main Course

Ingredients

4 cups baby spinach leaves

8 oz chèvre, or goat cheese, sliced into medallions

1 to 1 1/2 lb beef tenderloin

4 tbsp pine nuts, browned

1 large ripe red tomato, cut into wedges

1 Navel orange, or other sweet ripe orange, cut into bite size pieces

Minus 8 Honey Mustard Dressing (see recipe in Sauces)

Method

Grill the beef tenderloin to your doneness preference.

Let sit for 5 minutes before slicing into strips.

Brown the pine nuts in a frying pan over medium heat (2 to 4 minutes).

Stir often and be careful not overcook.

Remove from heat and set aside to cool.

Toss the spinach leaves in enough dressing to coat lightly.

Arrange the spinach in the bowl, and top with goat cheese, pine nuts, tomato, and orange.

Slice the beef tenderloin and arrange on top of the salad.

Drizzle more dressing over top, and serve.

Serve with a Warm Baguette or French Bread.