Beef tenderloin salad with figs

Name: Beef tenderloin salad with figs - Sidonia H.
Ingredients: Beef fillet – 150 g; Figs – 4 pcs; Romaine lettuce – ½ pcs; Blueberries – 2 tablespoons; Raspberries – 1 tablespoon; Orange – 1 pcs; Kalamata olives – 6; 8 pcs; Semi; dry red wine – 40 ml; Blackberries – 1 tablespoon; Fresh lime juice – 1 tablespoon; Olive oil – 3 tablespoons; Butter – 25 g; Bread croutons; Salt and pepper – to taste

Savory - Beef tenderloin salad with figs by Sidonia H. - Recipia

To prepare a culinary delight based on beef, we start by carefully cleaning and trimming the meat. It is essential to remove any skin or excess fat to achieve a tastier final result. Once we have prepared the meat, we season it with salt, making sure to distribute it evenly to enhance the flavor. In a pan, we heat two tablespoons of olive oil together with a piece of butter. The olive oil will provide a pleasant taste, while the butter will add a creaminess. When the oil is well heated, we add the beef tenderloin and sear it for about two minutes on each side until a golden crust forms. This process not only seals in the juiciness of the meat but also develops the flavors. After obtaining a nice crust, we deglaze the meat with a quality red wine. The wine will add a sophisticated note to the dish and contribute to a delicious sauce. Using a meat thermometer, we check the internal temperature of the tenderloin: between 45-51 degrees Celsius means it is medium rare, and between 52-56 degrees is medium. If you prefer the meat well done, let it reach up to 68 degrees. After it has reached the desired temperature, we remove the meat from the pan, sprinkle freshly ground pepper, and let it rest for about 10 minutes for the juices to redistribute. Meanwhile, we take care of the salad. In a bowl, we mix blueberries, raspberries, blackberries, and a few olives, ensuring that the fruits are fresh and well washed. We add torn lettuce leaves and drizzle with lemon juice and a tablespoon of olive oil to provide a contrast of flavors. To add extra taste and texture, we cut an orange into slices (removing the white part, which is bitter) and place it on top of the fruit and salad mix. Figs, cut into quarters, perfectly complete this vibrant mix. Finally, we add the sliced beef tenderloin alongside the figs to create an attractive presentation. For a crunch, we sprinkle bread croutons on top and serve with great pleasure. This combination of flavors and textures will surely delight the taste buds. Enjoy your meal!