SALT MEAT WATERCRESS RECIPES

Name: Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress
Yield: Makes 6 servings
Ingredients: 6 tablespoons olive oil, divided; 1 2 1/4-pound beef tenderloin (preferably from thick end); 1 1/2 teaspoons coarse kosher salt; 2 teaspoons coarsely ground mixed peppercorns; 1/4 cup Sherry wine vinegar; 1 tablespoon coarse Dijon mustard; 1/4 cup chopped shallots; 1 large bunch watercress

ROASTED BEEF TENDERLOIN WITH SHERRY VINAIGRETTE AND WATERCRESS

Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress image

Coarse kosher salt — or any other coarse salt — will add texture and enhance the flavor of the meat. Serve with: Oven-roasted new potatoes, thin green beans, and a crusty baguette.

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

6 tablespoons olive oil, divided
1 2 1/4-pound beef tenderloin (preferably from thick end)
1 1/2 teaspoons coarse kosher salt
2 teaspoons coarsely ground mixed peppercorns
1/4 cup Sherry wine vinegar
1 tablespoon coarse Dijon mustard
1/4 cup chopped shallots
1 large bunch watercress

Steps:

Preheat oven to 500°F. Rub 1 tablespoon olive oil into beef, then rub in kosher salt and ground mixed peppercorns. Place beef on small rimmed baking sheet. Roast 10 minutes. Reduce heat to 450°F and roast until thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 15 minutes longer. Let meat stand 5 minutes (internal temperature of meat will increase 5 to 10 degrees).
Meanwhile, whisk remaining 5 tablespoons olive oil, vinegar, and mustard in small bowl to blend. Stir in shallots and season vinaigrette to taste with salt and pepper.
Arrange watercress on small platter. Cut meat into 1/2-inch-thick slices; arrange overlapping slices atop watercress. Drizzle any accumulated juices over meat. Spoon half of vinaigrette down center of meat and over watercress. Serve, passing remaining vinaigrette separately.

WATERCRESS SOUP RECIPE | MARTHA STEWART

Watercress Soup Recipe | Martha Stewart image

This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner.

Provided by Martha Stewart

Categories Lunch Recipes

Total Time 15 minutes

Prep Time 15 minutes

Yield Makes 6 cups

Number Of Ingredients 7

Ingredients

1 tablespoon plus 1 teaspoon olive oil
3 garlic cloves, thinly sliced
1 large white potato (12 ounces), peeled and cut into 1/2-inch dice (2 cups)
Coarse salt and freshly ground pepper
3 cups low-sodium chicken stock
2 bunches (14 ounces total) watercress, thick stems trimmed, coarsely chopped
Lemon wedges, for serving

Steps:

Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute.
Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately.

Nutrition Facts : Calories 101 g, FatContent 4 g, FiberContent 1 g, ProteinContent 5 g, SodiumContent 66 g

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