Watercress and Tenderloin Salad with Arugula Vinaigrette

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga



  • 2 lbs (900 g) beef tenderloin*
  • 1/4 cup (60 mL) olive oil
  • 1/4 cup (60 mL) fresh thyme, finely chopped
  • Pinch of salt and pepper
  • 2 large bunches (4 cups) watercress, washed

Arugula Vinaigrette

  • 1 tbsp (15 mL) gluten-free Dijon mustard
  • Juice of 1 lemon
  • 1 tbsp (15 mL) fresh horseradish, grated
  • 2 cups (475 mL) fresh arugula leaves, washed
  • 2 garlic cloves, diced
  • 1 cup (250 mL) olive oil
  • 1/4 cup (60 mL) water
  • Salt and pepper to taste

Recipe Tips

*Budget-friendly flank steak also works well. Follow the same method, but adjust cooking time. Grill over high heat 4-6 minutes per side for medium rare.


  1. Pre-heat grill on high. Rub beef with 3 tbsp of olive oil, thyme, salt and pepper. Coat well and set aside 10-15 minutes.
  2. Grill tenderloin until seared on all sides. Reduce heat to medium and continue cooking with the lid closed, 12-15 minutes for medium-rare. (Internal temperature of 130°F for medium-rare, 140°F for medium taken with a probe thermometer.) Remove beef from the grill, tent with foil and let stand for 15 minutes.
  3. Arrange watercress on a serving platter. Thinly slice beef and arrange on top of watercress.
  4. For vinaigrette, place all ingredients except olive oil in a blender. Purée on high for 30 seconds, then add olive oil in a steady stream until well combined.
  5. Drizzle salad generously with vinaigrette and serve.

is a chef and recipe developer.