1 tablespoon vegetable oil
1 1/2 pounds 1" thick beef tenderloin steaks
1 Panera Sourdough baguette
extra-virgin olive oil
blue cheese sprinkles (optional)
1 10oz bag baby spinach leaves
1 head red leaf lettuce
1 16oz can mandarin oranges
1 cup crumbled blue cheese (about 4 ounces)
3/4 cup sliced almonds (about 3 ounces)
1/2 medium red onion, thinly sliced into rings
Your favorite Poppy-seed salad dressing
For the grilled steak, rub both sides of each steak lightly with
vegetable oil, and then season with salt and pepper. Grill steaks
on one side, turn and finish grilling to desired doneness. (About 5
minutes on each side for medium rare.) Transfer steaks to platter
to stand until cool, about 15 minutes. Cover and refrigerate until
well chilled. Just before serving, slice each steak diagonally into
If you prefer, coat the bottom of a large, heavy skillet with 1
tablespoon of vegetable oil and place over medium-high heat. When
the oil is hot but not smoking, add the steaks and cook on both
sides to desired doneness. (About 5 minutes on each side for medium
rare.) Prepare the steaks for serving as above.
For the giant croutons, cut bread into slices 3/4" to 1" thick.
Place the slices in a single layer on a baking sheet and bake
slowly in a 300° F oven until they are lightly browned and crisp (approximately 25-30 minutes). For extra flavor, lightly brush each
slice with olive oil after they have baked for 15 minutes. If you
wish, sprinkle blue cheese crumbles over the slices for the last
minute or so of baking, just until the cheese softens.
For the salad, mix all the salad ingredients in a large salad bowl.
Add dressing and toss to coat. Divide salad equally and arrange on
six plates. Top with slices of grilled beef. Add a giant crouton to
the side of each plate and serve immediately.
Makes 6 servings
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- ▼ April (12)