Beef tenderloin salad

Name: Beef tenderloin salad
Prep time: 45 min
Cook time: 6 min
Total time: 51 min
Yield: 2
Cuisine: Québécoise
Ingredients: 2 beef tenderloin steaks, 8 oz (250 g) each, about 1 in (2.5 cm) thick; Kosher salt and freshly ground pepper; 3 tbsp (45 ml) extra-virgin olive oil; ¼ cup (60 ml) lemon juice, about 1 lemon; Zest of 1 lemon; 1 tbsp (15 ml) honey; 2 tsp (10 ml) Dijon mustard; 1 garlic clove, finely minced; ¼ tsp (1 ml) kosher salt; A pinch of freshly ground pepper; 1 red onion, thinly sliced; ½ cup (125 ml) water; ¼ cup (60 ml) white vinegar; ¼ cup (60 ml) apple cider vinegar; 1 tbsp (15 ml) honey; 1 tsp (5 ml) peppercorns; ½ tsp (2 ml) salt; 2 cups (500 ml) arugula, lightly packed; 10 to 12 leaves of curly lettuce; 1 cup (250 ml) cherry tomatoes, halved; 1 avocado, peeled, pitted and diced; 2 tbsp (30 ml) chives, thinly sliced; ¼ cup (60 ml) raw pumpkin seeds; ½ cup (125 ml) pomegranate seeds; Pecorino romano shavings, to taste

Preparation 45 min
Cooking 6 min
Servings 2
Freezing I do not suggest

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Beef tenderloin

2 beef tenderloin steaks, 8 oz (250 g) each, about 1 in (2.5 cm) thick
Kosher salt and freshly ground pepper

Vinaigrette

3 tbsp (45 ml) extra-virgin olive oil
¼ cup (60 ml) lemon juice, about 1 lemon
Zest of 1 lemon
1 tbsp (15 ml) honey
2 tsp (10 ml) Dijon mustard
1 garlic clove, finely minced
¼ tsp (1 ml) kosher salt
A pinch of freshly ground pepper

Pickled onions

1 red onion, thinly sliced
½ cup (125 ml) water
¼ cup (60 ml) white vinegar
¼ cup (60 ml) apple cider vinegar
1 tbsp (15 ml) honey
1 tsp (5 ml) peppercorns
½ tsp (2 ml) salt

Salad

2 cups (500 ml) arugula, lightly packed
10 to 12 leaves of curly lettuce
1 cup (250 ml) cherry tomatoes, halved
1 avocado, peeled, pitted and diced
2 tbsp (30 ml) chives, thinly sliced
¼ cup (60 ml) raw pumpkin seeds
½ cup (125 ml) pomegranate seeds
Pecorino romano shavings, to taste

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Preparation

Remove the beef tenderloins from the refrigerator 30 minutes before cooking to bring them to room temperature. Season generously with salt and pepper.
Meanwhile, prepare the pickled onions. In a small saucepan, combine the water, both vinegars, honey, peppercorns and salt. Bring to a boil, then remove from heat. Pack the red onion into a Mason jar, pour the hot liquid over top, seal and let sit for 20 minutes.
In a small bowl, whisk together the olive oil, lemon juice and zest, honey, Dijon mustard, garlic, salt and pepper until the vinaigrette is emulsified. Set aside.
Preheat the barbecue to maximum heat and oil the grates. Place the beef tenderloins on the hot grill and sear for 2 to 3 minutes per side, a little longer if they are thicker than one inch.
Remove from heat when the internal temperature reaches 115 °F (46 °C), which is 5 degrees below the target. Loosely tent with a sheet of aluminum foil and let rest for 5 minutes. The final temperature should reach about 120 °F (49 °C) for a rare steak.
While the meat rests, plate the salad directly in the bowls: the arugula, curly lettuce, cherry tomatoes, avocado, ½ cup (125 ml) of drained pickled onions and the chives.
Slice the beef tenderloins against the grain and scatter the slices over the salad. Sprinkle with pumpkin seeds, drizzle with vinaigrette, then finish with the pomegranate seeds and pecorino shavings. Serve immediately.