Best Spiced Fillet Of Beef With Mizuna Salad Recipes

MIZUNA WITH HOT GARLIC AND SHALLOT DRESSING

Mizuna With Hot Garlic and Shallot Dressing image

Make and share this Mizuna With Hot Garlic and Shallot Dressing recipe from Food.com.

Provided by Carianne

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup olive oil
4 garlic cloves (minced)
4 shallots (sliced)
1/4 cup cider vinegar
1 1/2 lbs mizuna (chopped)

Steps:

Heat oil in large sauce pan. Saute shallots, then add garlic and heat about 1 minute until fragrant.
Stir in vinegar, and pour over washed greens.
Serve immediately.

Nutrition Facts : Calories 120.7, Fat 12, SaturatedFat 1.7, Sodium 2.7, Carbohydrate 3, Sugar 0.1, Protein 0.5

SPICY BEEF SALAD

Spicy Beef Salad image

This recipe was inspired by my love of spicy flavors and light, nutritious entrees. The pretty salad has an appealing variety of textures. I make it year-round because it's fast and easy to prepare after a long day at work. -Peggy Allen, Pasadena, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 pound boneless beef sirloin steak
1/3 cup fresh lime juice
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh mint or 3/4 teaspoon dried mint
1 jalapeno pepper, minced
2 to 3 garlic cloves, minced
1 teaspoon grated fresh gingerroot or 1/4 to 1/2 teaspoon ground ginger
1 large sweet red pepper, julienned
1/2 medium cucumber, chopped
6 cups torn mixed salad greens

Steps:

Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil and mint; set aside. , In a medium nonstick skillet coated with cooking spray, saute the jalapeno, garlic and ginger for 30 seconds. Add beef; stir-fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber. , Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from the heat and drizzle over salad. Serve immediately.

Nutrition Facts : Calories 152 calories, Fat 5g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 171mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 17g protein. Diabetic Exchanges

SPICED FILLET OF BEEF WITH MIZUNA SALAD

Spiced Fillet of Beef with Mizuna Salad image

Categories Salad Leafy Green Sauté Quick & Easy Beef Tenderloin Spice Healthy Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

For beef
2 teaspoons whole black peppercorns
2 1/2 teaspoons cumin seeds
2 1/2 teaspoons coriander seeds
2 teaspoons dried hot red pepper flakes
4 teaspoons kosher salt
3 1/2 pounds center-cut beef tenderloin roast (fillet of beef), trimmed and, if necessary, tied
2 tablespoons vegetable oil
For salad
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon salt
4 ounces mizuna or baby arugula, trimmed

Steps:

For beef:
Preheat oven to 425°F.
Toast peppercorns, cumin, and coriander , then cool completely. Grind spices with red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir in kosher salt.
Pat beef dry and sprinkle with spices on all sides, pressing to adhere. Heat oil in a large flameproof roasting pan set across 2 burners over high heat until just smoking, then brown beef on all sides, about 2 minutes.
Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Let beef stand in pan 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare).
Make salad and slice beef:
Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.
Untie beef if necessary, then slice. Toss mizuna with dressing and serve beef topped with salad.