This recipe uses 3-4 pounds center cut beef tenderloin and fresh herbs.
This salad has a nice balance of flavor — from the peppery punch of arugula and radishes to the mild fresh flavors of the greens and the sweet citrus flavor of the marmalade.
If spring has a flavor, it would be that of tender, young spinach leaves…so fresh and “green” and willing to share the spot-light with sweet, local strawberries.
This wonderful sauce can be done two days ahead of time and simply reheated just before serving with roasted meats. You can also make this sauce to serve with roasted lamb cuts by simply substituting lamb stock for the beef stock.
This salad makes a great light lunch or a nice addition to a hearty dinner.