Summer Steak Salad

Recipe courtesy of the White Chocolate Grill.

One pound beef tenderloin (filet mignon)
One bag fresh spring mix
Two hard boiled eggs chopped
Half a cup of blue cheese
A few croutons
One pack button mushrooms sautéed in Balsamic vinegar and olive oil
Six cherry tomatoes
Pinch of shredded carrots
Your favorite Balsamic Vinaigrette dressing or olive oil and Balsamic mixed together


Set Up:
Put mushrooms in a sauce pan with Balsamic vinegar and olive oil and a little fresh garlic, onion or both. Sauté covered until soft, stirring often. Let cool a few hours.
Place tenderloin in 1 gallon zip lock bag and add half a cup of Balsamic and half a cup of olive oil. Shake well and let marinate a few hours.

Time to Cook:
Set grill to a medium-high heat. Place beef on grill and season with favorite steak seasoning.
Turn every 2.5 minutes to grill evenly and cook for about 12-14 minutes until done Medium inside. Take off grill, and let rest on cutting board.
Toss all salad ingredients together in salad bowl saving some blue cheese and egg for topping later. Chop steak in one inch cubes and place over top.
Garnish with cracked fresh pepper, blue cheese and egg for a great look.

Great with a simple red table wine or Pinot Noir.