Woohoo! Steak time! Enjoy this easy to follow recipe courtesy of The Muse in Guezira Plaza which couples sliced tenderloin steak and scrumptious balsamic with a salad topped with lemon dressing. Yum, yum, yum!
Ingredients
1 large tenderloin steak
1 cup rocca
¼ cup chopped dill
4 cherry tomatoes, halved
3 mushrooms, sliced
3 walnuts, roughly chopped
1 kiwifruit, halved and sliced
Parmesan shavings
Balsamic dressing
1 tablespoon balsamic vinegar
¼ cup orange juice
2 teaspoons sugar
¼ teaspoon Dijon mustard
1 tablespoon red vinegar
1 tablespoon minced leek
1 clove garlic, minced
Lemon dressing
½ teaspoon Dijon mustard
Onion powder
Garlic powder
¼ cup lemon juice
Salt and pepper to taste
Preparation
Arrange rocca, dill, mushroom, cherry tomatoes, and kiwi fruit on serving dish. Sprinkle with chopped walnuts. Cook tenderloin until medium, allow to rest for 2 to 3 minutes. Slice and layer on the bed of rocca and vegetables. Drizzle salad lightly with lemon dressing, and the steak with balsamic dressing.
