Petite Beef Tenders with Arugula Salad
Petite Beef Tenders with Arugula Salad
Actions
Ingredients
| 2 | petite beef tenders | |
| Salt | ||
| Pepper | ||
| 4 | tablespoons CO-OP GOLD Fruit Vinegar, Pear Flavoured, drizzle | |
| ¼ | cup pine nuts, toasted | |
| 3 | tablespoons CO-OP MARKET TOWN Parmesan Cheese | |
| Salad | ||
| 1 | bag fresh arugula, approximately four cups | |
| 4 | tablespoons CO-OP GOLD Fruit Vinegar, Pear Flavoured | |
| 4 | tablespoons CO-OP GOLD PURE Organic Olive Oil | |
Directions
Preheat grill to high heat.
Pat tenders dry to remove any excess moisture and season generously with salt and pepper. Place tenders on hot grill until desired degree of doneness is reached. Cook and turn occasionally for about eight minutes per side for medium, or until desired doneness is achieved (see chart below for internal temperatures). Remove from heat and allow to rest for 10 minutes, keeping warm. Slice against the grain into thin rounds and arrange on plates. Drizzle with pear fruit vinegar and season with salt if desired.
In large mixing bowl, toss together the arugula, pear fruit vinegar and olive oil. Season to taste with salt. Top each serving of petite tenders with a handful of salad and sprinkle of pine nuts, finishing with a generous grating of Parmesan. Serves two.
Medium-rare: 63° C (145° F)
Medium: 71° C (160° F)
Well-done: 77° C (170° F)