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Beef Tenderloin and Dijon Greens Recipe

Atkins Beef Tenderloin and Dijon Greens
Net Atkins Count ™
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator Calculating Net Atkins Count™


  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Dijon Mustard
  • 3 tbsp Red Wine Vinegar
  • 1/2 tsp Garlic
  • 3/4 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 1/2 tsp, leaves Basil (Dried)
  • 1/2 tsp Black Pepper
  • 1 tbsp Light Olive Oil
  • 1 1/2 lb Beef Tenderloin (Trimmed to 1/4" Fat, Prime Grade)
  • 1/2 tsp Salt
  • 8 cup Spring Mix Salad


  1. For the dressing: Whisk 1/2 cup olive oil, Dijon mustard, red wine vinegar, garlic, sugar substitute, basil, and teaspoon pepper together in a medium bowl until creamy. Set aside.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add steaks to skillet and cook until an instant-read meat thermometer registers 140°F when inserted in center of steak for medium-rare, 8 to 10 minutes, turning once halfway through. Remove from skillet, and cut steaks into 1/4-inch-thick slices. Sprinkle with 1/2 tsp salt and 1/4 teaspoon pepper.
  3. In a large bowl, toss salad greens with 1/2 cup dressing. Arrange greens on a platter; top with beef. Serve with remaining dressing on the side.

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.