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Roasted Beef Tenderloin with Arugula Salad

Category Main Course
Servings one serving
Calories 844 calories
Skill Required Medium
Duration 40 minutes

This roasted beef tenderloin with arugula salad is a smart choice no matter the season, or if it’s lunch or dinner time. Add it to your shortlist because it’s quite tasty and ready in no time!

  • 9 ounces (250 grams) beef tenderloin
  • Salt
  • Pepper
  • 1 tablespoon vegetable oil
  • 3.5 ounces (100 grams) arugula
  • 5-6 green olives stuffed with pimento
  • 10 cherry tomatoes (red and yellow colored)
  • 2 radishes
  • 1/2 lime
  • 1/2 orange
  • 0.5-ounce (15 grams) parmesan
  • Preheat the oven to 380 degrees F/190 degrees C.
  • Season the beef tenderloin with salt and pepper on all sides.
  • Heat the vegetable oil in a cast-iron skillet and add the beef tenderloin to it.
  • Cook it for 2 minutes per side, until it turns brown.
  • Transfer the cast-iron skillet to the oven and roast for 25 minutes.
  • Add the arugula to a salad bowl.
  • Slice the green olives stuffed with pimento, then add them to the bowl.
  • Slice the cherry tomatoes and add them to the bowl.
  • Also slice the radishes and add them to the bowl.
  • Squeeze some lemon and orange juice, then season with salt and pepper. Toss.
  • Transfer the salad to a plate.
  • Slice the meat and add it to the same plate, next to the salad. Sprinkle some more coarse salt over it.
  • Shave some parmesan over the salad.
Nutrition Per Serving
844 kcal
41 g
89 g
31 g