- 2 tablespoons grapeseed or vegetable oil
- One 2-pound trimmed beef tenderloin roast, at room temperature
- Kosher salt
- Freshly ground pepper
- 1/2 small red onion, finely chopped
- 1/4 cup fresh lemon juice
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 3/4 cup extra-virgin olive oil
- 2 tablespoons chopped tarragon
- 1/2 cup crumbled blue cheese (about 2 ounces)
- 1/2 pound green beans
- 1/2 pound sugar snap peas, split open
- 1 small bunch watercress, thick stems discarded
- 4 small radishes, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1 small head iceberg lettuce, cut crosswise into 4 slabs
- 2 tablespoons snipped chives
How to make this recipe
Preheat the oven to 350°. In an ovenproof skillet just large enough to hold the roast, heat the oil until shimmering. Season the meat with salt and pepper and cook over moderately high heat until browned all over, about 5 minutes. Transfer the skillet to the oven and roast the meat for about 25 minutes, turning it a few times, until an instant-read thermometer inserted in the center registers 125° for medium-rare. Transfer the roast to a carving board to rest for 10 minutes. Slice the roast 1 inch thick.
Meanwhile, in a medium bowl, whisk the onion with the lemon juice, vinegar and mustard. Whisk in the olive oil in a thin stream until emulsified. Add the tarragon and blue cheese and season the dressing with salt and pepper.
In a medium saucepan of salted boiling water, cook the green beans until crisp-tender, about 2 minutes. Drain and rinse under cold running water. Pat the beans dry and transfer them to a large bowl. Add the snap peas, watercress, radishes and tomatoes and toss to mix.
Arrange the lettuce slabs on a large platter, scatter the vegetable mixture over the lettuce and drizzle the dressing on top. Arrange the sliced roast beef on the salad, sprinkle with the chives and serve.