Categories: full meal (main/side dish)

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons rice-wine vinegar
• 2 teaspoons horseradish-flavored mustard
• 2 bunches watercress sprigs, trimmed (about 6 cups)
• 1/4 cup chopped fresh mint
• 3 tablespoons crumbled feta cheese
• 1 cup grape tomatoes or halved cherry tomatoes
• 1 lean beef tenderloin steak (about 8 ounces)

Directions

1. In a nonstick skillet over medium-high heat, sear beef 5 minutes on each side for medium-rare, or until desired doneness.

2. Season to taste with salt and pepper and let cool slightly.

3. Meanwhile, in a large bowl, whisk together vinegar, olive oil and mustard; season with salt and pepper.

4. Add watercress and toss to coat.

5. Evenly divide cress among four plates.

6. Thinly slice steak into 20 pieces; arrange atop cress.

7. Sprinkle with mint, feta and tomatoes.

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