Ingredients:
1 (8 ounce) lean beef tenderloin steaks
salt
pepper
3 cups fresh watercress leaves, washed well and drained ( use a salad spinner to remove excess water)
3 cups fresh baby spinach leaves
1/4 cup fresh mint leaves, chopped coarsely
3 tablespoons feta cheese, crumbled
1 cup grape tomatoes or 1 cup cherry tomatoes
2 tablespoons seasoned rice wine vinegar ( I used garlic flavored)
1 tablespoon extra virgin olive oil
2 teaspoons horseradish mustard ( read *NOTE)
Directions:
*NOTE: If you do not have horseradish flavored mustard, add approximately 1/4 teaspoon of prepared horseradish to regular mustard.
Sear the beef 5 minutes on each side for medium-rare, or until desired doneness is obtained. Season the beef with salt and pepper to taste and set aside to cool slightly.
In a non-reactive bowl combine the dressing ingredients and whisk well. Season to taste with salt and pepper.
Combine the watercress and the spinach leaves with the salad dressing in a bowl and toss to coat.
Divide the watercress/spinach among four salad plates.
Thinly slice the cooled beef into 20 pieces; divide and arrange on each salad plate.
Sprinkle each serving with the mint, feta and tomatoes.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.