Beef Tenderloin Salad

• 1 tablespoon vegetable oil
• 1 1/2 pounds 1-inch-thick beef tenderloin steaks (about 6 steaks)
• 1 1/4 cups olive oil
• 1/3 cup balsamic vinegar or red wine vinegar
• 3 tablespoons chopped fresh chives
• 2 tablespoons orange juice
• 1 tablespoon poppy seeds
• 3/4 cup green beans, trimmed
• 1 head Bibb lettuce, torn into bite-size pieces
• 1 head red leaf lettuce, torn into bite-size pieces
• 1 16-ounce can mandarin oranges, drained
• 1 cup crumbled feta cheese (about 4 ounces)
• 3/4 cup coarsely chopped walnuts (about 3 ounces)
• 1/2 medium-size red onion, thinly sliced into rings

1. Heat oil in heavy large skillet over medium-high heat.
2. Season steaks with pepper.
3. Add to skillet and cook to desired doneness, about 5 minutes per side for medium-rare.
4. Transfer steaks to platter.
5. Let stand until cool, about 15 minutes.
6. Cover and refrigerate until well chilled.
7. Whisk all ingredients in medium bowl to blend.
8. Season to taste with salt and pepper.
9. Cook green beans in large saucepan of boiling salted water until just crisp-tender.
10. Drain.
11. Refresh under cold water.
12. Drain well.
13. Pat dry.
14. Combine green beans and remaining ingredients in large bowl.
15. Cut steaks diagonally into thin slices.
16. Add to salad.
17. Add dressing and toss to coat; serve.

vegetable oil, tenderloin, olive oil, balsamic vinegar, fresh chives, orange juice, poppy seeds, green beans, bibb lettuce, red leaf, mandarin oranges, feta cheese, walnuts, red onion

Taken from www.epicurious.com/recipes/food/views/beef-tenderloin-salad-2514 (may not work)