Lunch

Beef Tenderloin & Purple Potato Salad with Black Garlic Vinaigrette

Name: Beef Tenderloin & Purple Potato Salad with Black Garlic Vinaigrette
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 beef tenderloin center-cut (8 oz); salt and cracked black pepper to taste; 8 oz purple and yellow fingerling potatoes, halved; 2 tbsp olive oil, divided; 4 black garlic cloves, minced; 2 tbsp red wine vinegar; 1 tbsp Dijon mustard; 1 tsp honey; 2 cups baby arugula; 2 shallots, sliced thin; 2 tbsp pumpkin seeds, toasted; 1 tbsp crispy fried shallots (store-bought or homemade); fleur de sel for finishing

Paper-thin slices of seared beef tenderloin rest atop a salad of roasted purple and yellow potatoes, dressed with a silky black garlic vinaigrette. Fresh arugula, toasted pumpkin seeds, and crispy shallots complete this show-stopping Peruvian-inspired composed salad.

322cal 7gprotein 32gcarbs 19gfat 30min prep 35min cook 2serves

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