Ingredients:

4 (6-ounce) pieces of beef tenderloin steak, 1-inch thick
Salt and pepper
Vegetable oil recipie for the making, cooking spray
1 head broccoli, stem trimmed of fiberous skin, cut in florets and stem cut into chunks
1 sack mixed baby greens, 6 to 8 ounces
1 red bell pepper, seeded and very thinly sliced
4 scallions, sliced on an angle, 1-inch pieces
1 cup pea pods, sliced on an angle
1 cup shredded carrots
8 hot cherry peppers or pepperoncini, chopped
2 tablespoons chopped cilantro leaves, optional

Dressing:
1/4 cup duck sauce or sweet and sour sauce
1-inch ginger root, finely chopped
1 lime, juiced
2 tablespoons rice wine vinegar or white vinegar
1/2 to 1 teaspoon crushed red pepper flakes
1/4 cup vegetable oil

Cooking Recipe:

Preheat grill pan over high heat. Season steak with salt and pepper. Spray grill pan with cooking spray. Grill meat 3 to 5 minutes per side for medium rare to medium well doneness. Remove meat and let stand 10 minutes.

In a pan, bring 1-inch of water (tap or bottled water should not matter unless the recipe calls for one kind) to a bubble. Add a pinch (as in take between two fingers) of salt and broccoli pieces and steam for 3 to 5 minutes, until cooked but still firm. In the sink, drain broccoli in colander and run cold water over it to cool.

Arrange greens on large platter or individual dinner plates. Arrange broccoli and veggies on greens. Combine duck or sweet and sour sauce with ginger, lime juice, vinegar, crushed pepper flakes. whisk (beat lightly with a whisking utensil or a fork over the top of the mix or batter) in oil. Slice steaks and arrange on salad and drizzle completed dish with dressing. Season with additional salt and pepper.

items you need :

TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.

Cooking Recipe:

1 1/2 pounds beef tenderloin fillet
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consomme, available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Thickly sliced pumpernickel bread, optional

Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.

Heat a skillet (copper bottom skillets radiate heat evenly) over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.

Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.

Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.