Friday, September 4, 2009

'True Blood' Steak Salad

From Jennifer the skinny chef ( see you are not the only one who is obsessed with show !)

OK, I'll admit, I'm a fan of the HBO series "True Blood," but not for the reason most fans like it -- the sexy drama, gorgeous vampires and loads of gore. Watching it is a real break from cooking -- the mental and physical side. After all, you can't cook for a vampire!

I was recently thinking back to an episode when Bill Compton had his first bite with Sookie, cautioning her to take an extra dose of B vitamins. Well, I think that's good advice for all of us, because B vitamins -- especially B-12 -- support the production of red blood cells and prevent anemia.

If you're vegetarian or happen to have type 2 diabetes, you're probably not getting enough, but there's good news: You can get it from yogurt and milk, about four servings a day to get good levels of B12. If you are carnivorous like our friend Bill Compton, then your best sources are calf's liver, snapper, venison, scallops and shrimp -- or even a piece of beef tenderloin, one of my favorite cuts of beef -- and it's even low in fat.

Steak Salad with a Spicy Chipotle Dressing

Serves 4

4 6-ounce beef tenderloins
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil
1 large head romaine, chopped
2 ears of corn, kernels removed
1 pint cherry or grape tomatoes, or two large tomatoes, chopped
4 scallions, thinly sliced
2 teaspoons olive oil
1 tablespoon fresh lime juice (from one lime)
1 1/2 teaspoon minced canned chipotle chiles (in adobo sauce)
2 garlic cloves, minced
1 teaspoon brown sugar
1 teaspoon tomato paste
1/4 teaspoon salt

Preheat the oven to 400 degrees F. Sprinkle the beef with the salt and black pepper. Heat a large skillet over high heat. Add the canola oil when the skillet is hot. Add the fillets and cook 4 to 5 minutes, until an even brown crust forms. Turn and cook 2 to 3 minutes more.

Slide into the oven and bake 7 to 8 minutes until the fillets are medium rare, or 9 to 10 minutes for medium. Transfer the meat to a cutting board to rest.

Arrange the lettuce, corn, tomatoes and scallions on a large platter. Place the olive oil, lime juice, chipotle chilies, garlic, brown sugar, tomato paste and salt in a mini chopper. Blend until smooth.

Slice the beef against the grain and arrange on top of the salad. Drizzle the dressing over salad and serve immediately.