Keto Beef Tenderloin and Dijon Greens
1.0g
Net Carbs
31.9g
Protein
69.7g
Fat
1.5g
Fiber
766
Calories
Ingredients:
- 1/4 cup Dijon Mustard
- 1/2 teaspoon Garlic
- 1 tablespoon Light Olive Oil
- 1/2 cup Extra Virgin Olive Oil
- 1/2 teaspoon leaf Basil (Dried)
- 1/2 teaspoon Black Pepper
- 3 tablespoons Red Wine Vinegar
- 8 cups Spring Mix Salad
- 3/4 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 1 1/2 pounds Beef Tenderloin (Trimmed to 1/4" Fat, Prime Grade)
- 1/2 teaspoon Salt
Directions:
- For the dressing: Whisk 1/2 cup olive oil, Dijon mustard, red wine vinegar, garlic, sugar substitute, basil, and teaspoon pepper together in a medium bowl until creamy. Set aside.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add steaks to skillet and cook until an instant-read meat thermometer registers 140°F when inserted in center of steak for medium-rare, 8 to 10 minutes, turning once halfway through. Remove from skillet, and cut steaks into 1/4-inch-thick slices. Sprinkle with 1/2 tsp salt and 1/4 teaspoon pepper.
- In a large bowl, toss salad greens with 1/2 cup dressing. Arrange greens on a platter; top with beef. Serve with remaining dressing on the side.
