I seared then roasted beef tenderloin steaks (fillet mignon) this weekend; I've one small, leftover tenderloin — I made an extra one, as usual, to be sliced, chopped in half and enjoyed in a simple salad today.

One often finds salads such as this on restaurant menus — the protein could also be chicken, shrimp or salmon instead of beef; salads are a great vehicle for using "shrink" (which means "leftovers") in food service lingo.

I was planning to make Caesar Salads with Steak but, alas, was out of anchovies. Homemade Caesar dressing and beef are marvelous when paired together in a salad.

Yield: 2 servings
Time: 15 minutes (if you've leftover steak or chicken at the ready)
Cost: Approx. $12 (Including approx. 3/4-inch leftover flank steak)

Ingredients:

1/4 cup extra virgin olive oil
2 tablespoons balsamic or fruit-based vinegar
1-2 teaspoons maple syrup or honey
1/2 teaspoon minced garlic
8 cups bibb lettuce or romaine, well-washed, cut or torn to pieces, spun dry
1 cup crumbled blue cheese
Leftover sirloin, tenderloin or flank steak, thinly sliced
Dried cherries

Directions:

1. Make a vinaigrette by whisking olive oil, vinegar, maple syrup or honey and garlic together. Toss with salad greens, to taste, and season greens with kosher salt and freshly ground pepper.
2. Arrange greens on dinner plates or large platter. Top with crumbled blue cheese, flank steak, dried cherries and serve.