Blackened Beef Salad with Mint Vinaigrette

  • 10 oz. beef tenderloin
  • 1/2 cup REX Blackened Seasoning
  • 1/2 Tbs. REX Cajun Barbecue Seasoning
  • 2 tsps. REX Whole Sweet Basil
  • 1 tsp. REX Whole Thyme Leaves
  • 1/2 cup oil
  • 2 cups baby greens
  • 1 cup yellow bell peppers, thinly sliced
  • 1 cup red bell peppers, thinly sliced
Coat tenderloin with oil, REX Blackened Seasoning, REX Cajun Barbecue Seasoning, REX Whole Sweet Basil and REX Whole Thyme Leaves. Dredge seasoned tenderloin in oil and set aside. Preheat cast iron skillet for 5 minutes on high heat. Cook tenderloin in skillet for approximately 5 minutes, over high heat. Meat thermometer internal reading at 150. Remove from skillet and let cool. In a large salad bowl, combine baby greens and bell peppers. Set salad on plates. Slice tenderloin and place atop salad. Drizzle with vinaigrette.

» Mint Vinaigrette

  • 1/2 tsp. REX Pepper Potpourri
  • 2/3 cup vegetable oil
  • 1/3 cup extra virgin olive oil
  • 1/3 cup REX Rice Vinegar
  • 1 Tbs. REX Mint Leaves
  • 1/2 Tbs. REX Creole Mustard
  • 1 tsp. fresh mint leaves
  • 1/2 tsp. REX Ground Ginger
  • 1 orange, squeezed
  • 1 egg, beaten
Combine oils and set aside. In a small mixing bowl, combine all other ingredients. Slowly add oils and whisk gently for approximately 3 minutes.

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