Make new flavors and textures your go-tos with this steak and salad. Wheat berries, kale, walnuts and cranberries add a playful side dish that nobody will be expecting.
2 Chairman’s Reserve® tenderloin tail medallions, cut ¾-inch thick
½ to 1 teaspoon garlic pepper
Blue cheese crumbles, as desired
2 cups cooked hard wheat berries
1 cup thinly sliced kale
⅓ cup chopped toasted walnuts
⅓ cup dried cranberries
3 tablespoons olive oil
2 tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon pepper
- Sprinkle garlic pepper evenly onto surface of beef medallions.
- Heat nonstick skillet over medium-high heat. Cook medallions 3 to 5 minutes for medium-rare (145°F) to medium (160°F) doneness, turning once. Remove steaks from skillet; Keep warm.
- Season medallions with salt; garnish with blue cheese crumbles, as desired.
- For wheat berry salad, combine wheat berries, kale, walnuts and cranberries. Whisk together dressing ingredients. Toss dressing with salad. Serve with medallions.