Seared Baja Beef Tenderloin with Spring Greens and Parmesan, Mustard and Horseradish Sauce
Seared Baja Beef Tenderloin with Spring Greens and Parmesan, Mustard and Horseradish Sauce
Persons
8
Ingredients
Seared Baja Beef Tenderloin with Spring Greens
- • 6 ounces beef filet mignon, cut into medallions that are 1½-inch around and 3/8-inch thick
- ½ cup Baja rub, made by whisking together:
- • 2 tablespoons corn starch
- • 1 tablespoon sweet paprika
- • 1 teaspoon chili powder
- • 1 teaspoon garlic powder
- • 1 teaspoon onion powder
- • 1 teaspoon kosher salt
- ¼ cup olive oil
- 3 cups mixed spring greens
Parmesan, Mustard and Horseradish Sauce
- • ¼ cup mayonnaise
- • ¼ cup sour cream
- • 2 tablespoons finely grated parmesan cheese
- • 2 tablespoons Dijon mustard
- • 2 tablespoons prepared horseradish
- • 1 teaspoon honey
Instructions
Seared Baja Beef Tenderloin with Spring Greens
- • Dredge beef medallions in Baja rub.
- • Preheat a sauté pan with a thin layer of olive oil until oil smokes.
- • Quickly sauté the beef medallions a few minutes on each side until cooked to medium rare.
- • Plate on a bed of spring greens.
- • Top with Parmesan, Mustard and Horseradish sauce (see below).
Parmesan, Mustard and Horseradish Sauce
- In a medium bowl, whisk the ingredients together.