Tenderloin Steaks with Arugula-Cornichon Relish

  • 4 beef tenderloin steaks (or 2 halved boneless rib-eye steaks), cut 1-inch thick (about 1 lbs total)
  • 1 Tbsp cracked pepper
  • 1/2 tsp salt
  • 3 Tbsp olive oil
  • 1/3 cup freshly snipped Italian flat-leaf parsley
  • 3 Tbsp finely chopped cornichons or sweet pickles
  • 2 Tbsp capers, drained and coarsely chopped
  • 1 medium green onion, chopped
  • 1 Tbsp balsamic vinegar
  • 3 cups torn arugula or torn mixed greens
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Trim fat from steaks. Rub both sides of steaks with pepper and salt.

In a large skillet heat 1 Tbsp of the olive oil over medium heat. Add the steaks and cook to desired doneness, turning once. (Allow 8 to 11 minutes for medium rare or 12 to 14 minutes for medium).

Meanwhile, for relish, in a small mixing bowl combine the remaining olive oil, Italian parsley, cornichons or sweet pickles, capers, green onion, and balsamic vinegar. Set aside.

To serve, transfer steaks to a cutting board. Cut into thin slices. Arrange the arugula and/or mixed greens on dinner plates. Top with the steak slices, then spoon the relish over steak and arugula.

Servings: 4
Submitted by: Recipe Group Member