Salad
8 servings
20 minutes
10 minutes
Melissa's Corporate Chefs
2 pounds beef tenderloin
3 cups Baby Mix Lettuce
1 red onion, sliced
6 ounces Cremini mushrooms, sliced
1/2 pound blue cheese, crumbled
4 Heirloom Tomatoes, quartered
Brush the outside of the filet with ¼ cup of the steak sauce and grill until cooked to your taste. Let cool for 15 minutes before slicing. Slice into thin pieces, set aside.
Toss together lettuce, onion and mushrooms with remaining ¼ cup of steak sauce, divide onto 4 plates.
Top with sliced steak, blue cheese crumbles and heirloom tomatoes.
