Pan Seared Beef tenderloin with organic greens fried zucchini and mustard vinaigrette

Watch (runs 3:42 l RealVideo)

For 2

• 4 x 2 oz Beef Tenderloin Medallions
• 1 lb of organic green salad mix
• 1 Green Zucchini
  (Cut in large Chunks)
• 1 Yellow Zucchini
  (Cut in large Chunks)
• 1 tbs butter
• 1 tbs of olive oil

In a hot skillet cook beef medallions for 1 and half to two minutes on each side, allow to rest.

Season pan with olive oil, and butter and heat to medium/high. Place Zucchini in pan and sauté until golden brown all around, season with salt and pepper.

Vinaigrette

• Grainy Dijon Mustard
• Olive Oil
• Red Wine Vinegar

Combine all ingredients.

Recipe provided by:
Chef Ryan Dunne
The Fairmont Algonquin Hotel
St. Andrews, N.B.