Step 1

Prepare beef tenderloin by trimming off any large pieces of fat or tendon. If you're friendly, your butcher might do this for you. Season it well with salt and pepper.

Step 2

Add oil to a large heavy pan over high heat. Sear tenderloin for about 3 minutes per side until well browned.

Step 3

Add tenderloin to a roasting pan and roast for 25-30 minutes at 350°F until it reaches an internal temperature of 120-125°F (for medium rare). Be careful not to overcook.

Step 4

Gather your marinade ingredients.

Step 5

Add marinade ingredients to a large plastic bag. Mix well. Once tenderloin is out of oven and cooled a bit, add to bag.

Step 6

Refrigerate tenderloin in marinade for at least 6 hours, but you could also do overnight. Turn it occasionally to make sure marinade is evenly covering the tenderloin.

Step 7

When ready to make the salad, dice salad ingredients and make a bed on each plate.

Step 8

Slice tenderloin very thinly using a sharp knife. 3-4 slices per salad is a good serving.

Step 9

Drizzle dressing over salad before serving and garnish with chives and sprouts.