Recipe: Steak and Potato Salad with Vinaigrette Dressing (serves 2)

STEAK AND POTATO SALAD

1 filet mignon (7 to 8 oz.), cut 1-inch thick
1 tbsp. cracked black peppercorns
1 1/2 tsp. vegetable oil
1 cooked red potato (about 6 oz.)
4 medium, white button mushrooms, stems trimmed
4 green onions, white and 2 in. of green
6 oz. mesclun (mixed baby greens)

FOR THE VINAIGRETTE:
1 tsp. Dijon mustard
1 tbsp. red wine vinegar
4 tbsp. extra virgin olive oil
Salt, to taste

Coat the steak with pepper on all sides by pressing the cracked pepper into the meat. Heat the oil in a small skillet over medium heat. Add the steak and cook until seared and nicely browned on one side, 4 minutes. Turn and cook the second side 4 minutes more for a medium rare steak, 5 minutes more for a medium. Remove the meat from the pan and set aside to cool at room temperature. (A leftover cooked steak au poivre may be substituted. Bring to room temperature before serving.)

Cut the potato into chunks. Thinly slice the mushrooms and green onions. Cut the steak into 1/4-inch thick slices and set aside.

Place the mesclun in a large bowl. Whisk the vinaigrette ingredients together. Add the vinaigrette to the bowl and toss until the greens are coated lightly with dressing.

Divide between 2 dinner plates or 4 salad plates. Scatter the potato chunks and mushroom slices over the greens. Fan the steak slices onto the center of the salad. Spoon any remaining dressing over the steak. Sprinkle the green onions over the meat and serve.

Makes 2 servings as a main course of 4 servings as a first course.
Source: Steak Lover's Cookbook by William Rice