What You Need:
1/2 t salt
1/2 t pepper
2 (6 oz) beef tenderloin steaks, 1 in thick
4 slices French bread, 1/4 in thick
1/4 C apricot preserves
1/4 C horseradish
1/4 C Dijon style mustard
2 T lemon juice 2 C arugula
1/4 C roasted red sweet peppers, chopped
1/4 C blue cheese, crumbled
How to Make It:
Heat the broiler while preparing the steaks.
Rub the salt and pepper into both sides of each of the steaks.
Place the steaks on a broiler pan, 4 inches from the heat and broil 6 minutes then turn.
Continue broiling the steaks 3 minutes.
Add the bread to the broiler pan and toast the bread and steaks 1 minute.
Turn the bread and continue broiling both until the bread is crispy about 1 minute.
Remove from the broiler and allow the steak to cool slightly.
In a mixing bowl, whisk together the apricot preserves and horseradish.
Add in the mustard and continue whisking until completely combined.
Divide the arugula onto 2 serving plates.
Top each plate with 2 slices of the bread.
Slice the steaks and lay over the salads.
Pour the dressing over both salads.
Add the red peppers and blue cheese to the top of each salad.
Not only does this salad taste great but it’s pretty to look at. Any type steak can be used in this recipe. When broiling the steaks remember it takes a little longer if you prefer a medium or well done steak. The rule of thumb is to add about 2 minutes more for each.