Beef up your salad

Today’s lunch was left over beef tenderloin from last nights NYE dinner (so tender and delicious) on top of some fresh romaine with tomatoes, fresh dill and fresh cut purple cabbage. I added fresh chopped (not from the bag) PURPLE/RED CABBAGE because it is a great source of additional FIBER, PROTEIN and POTASSIUM.

Did You Know? The potassium content in 1 cup of chopped purple cabbage is about 216 milligrams. Potassium keeps your body’s fluid level in balance so they don’t fluctuate to unhealthy volumes and is good for blood pressure and minimizes heart muscle stress.

So BEEF UP YOUR SALAD but add some fresh red/purple cabbage to it for added nutritional boost!

Balsamic Dressing:

• 3/4 – 1 cup EVOO
• 1/4 cup balsamic vinegar
• fresh ground sea salt to taste
• fresh group pepper to taste
• squeeze of lemon (optional)

Beef Tenderloin:

• 2 tablespoons extra-virgin olive oil
• 1 – 1 1/2 tablespoon finely chopped fresh rosemary
• 1/2 tablespoon finely chopped garlic
• 1/2 tablespoon finely chopped fresh thyme
• 2 teaspoons fine sea salt
• 3/4 teaspoon ground black pepper
• 2-pound piece beef tenderloin

Put 1 tablespoon of the oil, 1/2 tablespoon of the rosemary, garlic, thyme, 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper into a small bowl and mix well. Rub mixture all over beef tenderloin. Roast in oven at 425 for about 35-45 minutes (rarer) or 45-50 minutes (more well done). Let stand 15 minutes.

Enjoy!