STEAK POTATO SALAD
MAKES 4 SERVINGS.
3 cups arugula
1/3 cup shaved celery
2 tsp sugar
2 tsp flour
1/2 tsp each salt and pepper
1 tbs oil
2 tbs thinly sliced green onions
1 tsp Dijon mustard
3 tbs water
1/4 cup white wine vinegar
3 bacon slices
2 beef tenderloin steaks
1 pound potatoes, quartered
Place potatoes in a saucepan, cover with water. Bring to a boil, simmer until tender, drain. Heat a skillet. Add oil to pan. Sprinkle steaks with 1/4 tsp salt and pepper. Add steaks to pan, cook until desired doneness. Remove steaks from pan, let stand 5 min. Cut across the grain into slices. COOK bacon in skillet until crisp, remove bacon from pan, reserving 1 1/2 tbs drippings in pan. Crumble bacon, set aside. Add remaining salt, pepper and flour to pan, cook 30 seconds. Stir in vinegar, water, sugar and mustard, cook until slightly thickened. Remove from heat, stir in potatoes, steak, bacon, celery and green onions. Toss with arugula, then SERVE...
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