Bistro Steak Salad with Creamy Peppercorn Dressing

This tender steak salad strikes the perfect balance between substantial and elegant.


  • 1/4 cup (50 mL) mayonnaise
  • 2 1/2 tsp (12 mL) milk
  • 1 1/2 tsp (7 mL) white wine vinegar
  • 1 tsp (5 mL) Dijon mustard
  • 1 tbsp (15 mL) snipped fresh chives
  • 1 tsp (5 mL) Crushed Peppercorn & Garlic Rub
    Salad and Steaks
  • Lacy Parmesan Baskets (optional, see Chef's Corner)
  • 4 cups (1 L) torn Boston or bibb lettuce
  • 1/2 cup (125 mL) red grapes
  • 1 1/2 tsp (7 mL) Crushed Peppercorn & Garlic Rub
  • 2 beef tenderloin steaks, cut 1 1/2 in. (4 cm) thick (6-8 oz/175-250 g each)
  • 1 tbsp (15 mL) snipped fresh chives


  1. For dressing, whisk ingredients using Stainless Mini Whisk in Prep Bowl until well blended. Cover; refrigerate until ready to use.

  2. If desired, prepare Lacy Parmesan Baskets and set aside. For salad, gently wash lettuce and grapes in separate colanders of Salad and Berry Spinner; spin dry. Cut grapes in half; set grapes and lettuce aside. For steaks, rub peppercorn rub evenly over both sides of steaks. Heat Grill Pan over medium heat 5 minutes. Grill steaks 14-16 minutes or until Digital Pocket Thermometer registers 155°F (68°C) for medium doneness, turning once. Remove steaks to Cutting Board and tent with aluminum foil; let stand 5 minutes or until internal temperature registers 160°F (71°C). Carve steaks into thin slices using Chef's Knife.

  3. For each serving, arrange lettuce and grapes in Parmesan basket or on serving plate; top with steak slices. Drizzle with dressing; sprinkle with chives.


  • 2  servings

Nutrients per serving:

Calories 530, Total Fat 37 g, Saturated Fat 9 g, Cholesterol 115 mg, Carbohydrate 12 g, Protein 37 g, Sodium 980 mg, Fiber 2 g


U.S. Diabetic exchanges per serving:

1 starch, 5 medium-fat meat, 2 1/2 fat (1 carb)

Cook's Tips:

For Lacy Parmesan Baskets, invert Small Batter Bowl over a 15-in. (38 cm) sheet of Parchment Paper. Grate 4 oz (125 g) fresh Parmesan cheese using Deluxe Cheese Grater. Heat (10-in./24-cm) Skillet over medium heat until hot. For each basket, sprinkle half of the cheese evenly over bottom of Skillet. When cheese begins to melt and surface turns light yellow, remove from heat and carefully invert Skillet above batter bowl. Starting at edge, gently peel cheese disk away from pan using Classic Scraper, allowing cheese to drape over bowl. Cool completely; remove from bowl. Repeat with remaining cheese.

Yield: 2 baskets

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