Beef Tenderloin with Lemon Caper Sauce and Wilted Greens

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 1-1/2 tablespoons white balsamic vinegar
• 1-1/2 tablespoons drained capers
• 1-1/2 tablespoons chopped Italian parsley
• 1-1/4 teaspoons finely grated lemon peel
• 1 small garlic clove, finely chopped
• 2 (4 to 5 oz. each) filet mignon
• Salt and ground black pepper, to taste
• 6 cups DOLE® European Blend

Instructions

• Whisk together 3 tablespoons olive oil, vinegar, capers, parsley, peel and garlic in small bowl. Season sauce to taste with salt and pepper.
• Brush steak with remaining 1 tablespoon olive oil; sprinkle with salt and pepper, to taste. Cook steak over medium-high heat, in skillet about 5 to 6 minutes each side, or until desired doneness. Transfer to platter. Place salad in skillet and cook until just wilted about 1 to 2 minutes.
• Divide salad and steak between plates. Spoon sauce over and serve.