Watercress, Beef and Feta Salad

• 1 (8 ounce) lean beef tenderloin steaks
• salt
• pepper
• 3 cups fresh watercress leaves, washed well and drained (use a salad spinner to remove excess water)
• 3 cups fresh baby spinach leaves
• 14 cup fresh mint leaves, chopped coarsely
• 3 tablespoons feta cheese, crumbled
• 1 cup grape tomatoes or 1 cup cherry tomatoes
• 2 tablespoons seasoned rice wine vinegar (I used garlic flavored)
• 1 tablespoon extra virgin olive oil
• 2 teaspoons horseradish mustard (read *NOTE)

1. *NOTE: If you do not have horseradish flavored mustard, add approximately 1/4 teaspoon of prepared horseradish to regular mustard.
2. Sear the beef 5 minutes on each side for medium-rare, or until desired doneness is obtained.
3. Season the beef with salt and pepper to taste and set aside to cool slightly.
4. In a non-reactive bowl combine the dressing ingredients and whisk well.
5. Season to taste with salt and pepper.
6. Combine the watercress and the spinach leaves with the salad dressing in a bowl and toss to coat.
7. Divide the watercress/spinach among four salad plates.
8. Thinly slice the cooled beef into 20 pieces; divide and arrange on each salad plate.
9. Sprinkle each serving with the mint, feta and tomatoes.

lean beef tenderloin, salt, pepper, watercress leaves, fresh baby spinach leaves, mint, feta cheese, grape tomatoes, rice wine vinegar, extra virgin olive oil, horseradish

Taken from www.food.com/recipe/watercress-beef-and-feta-salad-156359 (may not work)