Ingredients
2
beef tenderloin steaks, about 3/4 to 1 inch thick (6 oz each), trimmed of fat
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1
package (6.5 oz) sweet butter lettuce blend
1
cup cherry tomatoes, cut in half
1/2 cup thinly sliced English (seedless) cucumber
3/4 cup fat-free sour cream
1/4 cup chopped red onion
2
teaspoons chopped fresh chives
2
1/2 teaspoons prepared horseradish
1/2 teaspoon fresh lemon juice
Preparation
Heat gas or charcoal grill. Sprinkle steaks with salt and 1/4 teaspoon of the pepper. Carefully brush oil on grill rack. Place steaks on grill over medium-high heat. Cover grill; cook 10 minutes, turning once, or until of desired doneness. Remove steaks from grill. Cover loosely; let stand 10 minutes.
Meanwhile, in large bowl, toss lettuce, tomatoes and cucumber; divide salad among 4 serving plates. In small bowl, stir sour cream, onion, chives, horseradish, lemon juice and remaining 1/4 teaspoon pepper with wire whisk until well blended.
Cut steaks across grain into thin slices; arrange over salads. Drizzle with dressing.
