Tenderloin Salad


  • 150gms Beef Tender Loin
  • 2 eggs
  • 4 slices of textured bread
  • 1 Boiled and sliced Kipfler potato
  • 1 handful baby green beans
  • 1 handful mixed leaves
  • 1 teaspoon baby capers
  • 1 ripe tomato cut in quarters
  • Olive oil
  • 5 garlic cloves
  • Janella’s dressing
  • Salt and Pepper


  1. Sear the tenderloin with garlic cloves (skin on ) on all sides in a preheated ovenproof frying pan, with a good slug of Extra Virgin Olive oil.
  2. Using the same pan fry bread slices until golden on both sides. Remove and reserve.
  3. Pop the pan with both beef and garlic cloves into a moderate oven (about 180) and cook for a further 8 minutes.
  4. Boil eggs for 8 minutes. Refresh under cold water.
  5. Cook beans in boiling water for 2 minutes and drain.
  6. Remove the beef from the oven and slice thickly.
  7. Skin the garlic cloves and spread the soft cooked garlic on the croutons.
  8. To assemble; place a little of Janellas dressing on the plate then layer potato, tomatoes, beef slices and leaves. Top with beans, boiled eggs, croutons, capers and a little more dressing.
  9. Salt and pepper to taste.