Beef Tenderloin Salad

Directions

1. 1
   In a small bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate.
2. 2
   In a large saucepan, bring 1/2 in. of water to a boil.
3. 3
   Add asparagus; cover and boil for 3 minutes.
4. 4
   Drain and immediately place asparagus in ice water.
5. 5
   Drain and pat dry. Cover and refrigerate.
6. 6
   Rub steaks with garlic; discard garlic.
7. 7
   Sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
8. 8
   Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
9. 9
   On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad.
10. 10
    Drizzle with dressing.