Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Barbecue Beef Salad
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- #16636
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon vegetable oil
2 pounds beef tenderloin, trimmed
salt and pepper, to taste
2 cups barbecue sauce
3 cups tomatoes, diced
3 cups cucumber, peeled and diced
2 cups cooked new potatoes, quartered
1 cup red onion, peeled and diced
1/2 cup green onions, sliced thin
2 cloves garlic, peeled and minced
2 jalapeno peppers, chopped
2 cups olive oil
1/3 cup red wine vinegar
lemon juice, to taste
directions
Preheat oven to 350 degrees F.
Bring a medium saute pan to medium heat and add oil. Season tenderloin with salt and pepper and add to saute pan. Sear all sides of tenderloin until golden brown, about 5 minutes. Place pan in oven and cook for 5 minutes.
With a brush, baste barbecue sauce heavily on tenderloin and repeat this process every five minutes until desired cooking time is obtained (20 minutes for medium rare). Remove pan from oven and place tenderloin on a plate to cool.
In a large mixing bowl, add the remaining ingredients and toss to combine. When tenderloin is cooked enough to handle, place on cutting board. With a thin sharp knife, thinly slice the whole tenderloin. Add the slices to the mixing bowl and toss to combine.
added by
supersalad
nutrition data
925 calories, 83 grams fat, 23 grams carbohydrates, 23 grams protein per serving.
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