Warm Steak Salad


  • 1 small head of fresh spinach, torn
  • 1 small head of romaine lettuce, torn
  • 1 small head of iceberg lettuce, torn
  • 1 1/2 cups Crimini mushrooms, sliced
  • 4 tbsp clarified butter, divided in half
  • 12 two ounce beef tenderloin medallions
  • 3 tsp sesame seeds, toasted
  • 1 large red onion, sliced 1/8 inch thick
  • 1 large ripe tomato, cut into quarters
  • 1 avocado, sliced thinly
  • Oriental dressing of choice


  • Place the greens in a large bowl and set aside.
  • Cut each medallion in half, lengthwise, yielding 24 pieces. In a sauté pan over medium high heat melt 2 TBS of the clarified butter. Add mushrooms and cook for several minutes. Remove to paper towel and cool.
  • In the same pan, melt the remaining 2 tbsp of butter. Add medallions and sauté quickly on both sides to medium rare, about 2 – 3 minutes.
  • Add mushrooms to greens and toss with Oriental dressing. Divide greens evenly onto four plates.
  • Divide medallions onto the four plates atop greens, sprinkle each with sesame seeds. Arrange 4 onion slices on top of beef. Place tomato on onion and arrange avocado on top of the tomato.
  • Serve immediately.
Cabernet Sauvignon, Napa Valley
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