Warm steak and roasted squash salad

Ingredients

• 400 g beef tenderloin
• 1 to 2 tablespoons Isabelle Huot meat spice blend
• 4 cups Bebe spinach leaves
• 4 cups arugula
• 1 cup mixed nuts and dried fruit
• 1 butternut squash
• 1 tablespoon Isabelle Huot vegetable spice blend
• 6 tablespoons olive oil
• ½ cup cubed feta cheese (optional)
• Salt and pepper to taste

Vinaigrette

• 6 tablespoons olive oil
• 4 tbsp red wine vinegar
• 1 tbsp strong mustard
• Salt and pepper to taste

Preparation

1. Preheat oven to 400F
2. Peel squash with a knife
3. Drain and cut into 1/2” thick slices
4. Place on a baking sheet.
5. Add a drizzle of olive oil and sprinkle with the vegetable spice mix.
6. Bake for 30min.
7. Allow to cool.
8. Sprinkle beef medallions with meat spice mix.
9. In a hot frying pan with the remaining oil, sear the meat for 2 min on each side.
10. Continue cooking over medium heat to desired doneness. Thinly sliced
11. In a bowl, mix the ingredients for the vinaigrette, add the spinach leaves and arugula and toss to combine.
12. Divide the salad between bowls, add the squash and beef pieces and the dried fruit mixture.
13. Garnish with feta cheese.