|Chef Michael Feker|
A sweetheart salad of mixed greens, heart of palms or artichoke hearts, seared tenderloin and ginger balsamic dressing.
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Blend first seven ingredients in blender to make your dressing. With the blender running remove the clear cap and drizzle the extra virgin olive oil in a slow stream (if you pour the oil too fast your dressing will not emulsify or bind). Set aside enough for your salad and store the rest in a tight jar in the refrigerator.
Season beef with salt and pepper and sear in a pan at high temperature for one minute per side. Lower the flame to medium and cook to desired temperature. Remove beef and set aside to rest. Meanwhile, add artichoke or heart of palm to the pan and deglaze the pan with the red wine, balsamic and soy sauce (be sure to scrape the yum-yums that are sticking to the bottom of the pan!) and reduce the liquid by 1/3. Season if it needs any and set aside for you pan sauce.
Toss your greens with your dressing and arrange on a plate, place the beef on a plate next to your greens, and spoon the sauce evenly between the plates. Drizzle with some extra virgin olive oil and serve with a crusty piece of bread and a nice glass of Zinfandel or Chianti.