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Oak Hill Hospital
Pediatric Emergency Care Center

Beef Tenderloin and Herb Salad

Nutrition Facts

Serving Size ½ of recipe
Calories 278
Total Fat 17 g
Saturated Fat 5 g
Sodium 513 mg
Total Carbohydrate 0.5 g
Dietary Fiber 0 g
Protein 29.5 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Beef tenderloin filets 2 (5-ounce)
Salt ¼ + 1/8 teaspoon
Pepper to taste
Fresh lime juice 1 teaspoon
Olive oil 1 ½ + 2 teaspoons
Baby greens 2 cups


  1. Slice each filet horizontally into three equal pieces and season with ¼ teaspoon salt and pepper to taste.
  2. Whisk together lime juice, 1 ½ teaspoons olive oil, 1/8 teaspoon salt, and pepper to taste. Toss with the greens. Transfer salad to two plates.
  3. Heat 2 teaspoons olive oil in a medium to large skillet over medium-high heat. Add meat and cook for 1-2 minutes on each side, depending on desired degree of doneness. Serve over or along side salad.
  • Exchanges

    4 lean meats; 1 fat

  • Side Suggestions: Simple Tomatoes

    Wash and slice 2 medium tomatoes. Sprinkle with 1 tablespoon fresh, chopped chives.

  • Side Suggestions: French Bread