Spiced Rubbed Filet with Confetti Potato Salad
- 1 1/2 pounds beef tenderloin
- 1 tablespoon olive oil
- 1 1/2 tablespoons Texas Signature Steak Rub
- 3 medium Yukon Gold potatoes, blanched and diced
- 1/2 cup French green beans, blanched and diced
- 1/4 cup Kalamata olives, pitted and diced
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 1/2 cup mayonnaise
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh chives, chopped
- Salt and pepper, to taste
Companion recipe: Texas Signature Steak Rub
PReheat the oven to 400 degrees F. Rub the tenderloin with the olive oil and Texas Signature Steak Rub. In a grill pan on medium-high heat, sear all edges of the tenderloin. Roast in the oven until medium doneness. Set aside and allow resting time, approximately 10 minutes.
Combine the remaining ingredients in a mixing bowl, toss and season to taste. Chill until ready to use.
Recipe reprinted by permission of txbeef.org. All rights reserved.
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