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Beef Tenderloin and Dijon Greens Recipe

Atkins Beef Tenderloin and Dijon Greens
Net Carbs
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Dijon Mustard
  • 3 tbsp Red Wine Vinegar
  • 1/2 tsp Garlic
  • 3/4 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 1/2 tsp, leaves Basil (Dried)
  • 1/2 tsp Black Pepper
  • 1 tbsp Light Olive Oil
  • 1 1/2 lb Beef Tenderloin (Trimmed to 1/4" Fat, Prime Grade)
  • 1/2 tsp Salt
  • 8 cup Spring Mix Salad


  1. 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.
  2. 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.
  3. 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.

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)