Greek · Keto
Mediterranean Beef Tenderloin Salad
Seared beef tenderloin sliced over arugula with cherry tomatoes, kalamata olives, and feta. Restaurant plating in 15 minutes.
Halal-friendly Easy
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 2
3g Net carbs
41g Protein
39g Fat
535 Calories
Per serving
Ingredients
- 8 oz (225g) Beef tenderloin, sliced 1/4-inch thick
- 4 cups (80g) Baby arugula
- 1/2 cup (75g) Cherry tomatoes, halved
- 1/4 cup (35g) Kalamata olives
- 2 oz (56g) Feta, crumbled
- 2 tbsp Extra virgin olive oil
- 1 tbsp Lemon juice
- to taste Salt and black pepper
Method
- Season beef slices generously with salt and pepper.
- Heat a skillet over high heat until smoking. Sear beef 30-45 seconds per side for medium-rare. Rest while you build the salad.
- Toss arugula, tomatoes, and olives with olive oil and lemon juice.
- Plate the salad, fan beef slices over the top, and finish with crumbled feta and a few cracks of pepper.
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