1/2 cup sweet 'n' spicy French dressing, divided 1/2 pound beef tenderloin filet 1 tablespoon vegetable oil 1 package (10 ounces) Italian salad blend 1 cup canned sliced hearts of palm 1/2 cup sliced pickled beets, drained 1 scallion, thinly sliced

1. Spread 2 teaspoons of the dressing over both sides of the steak.
2. In a medium skillet, heat the oil over medium-high heat. Add the steak and sauté for 4 to 5 minutes per side for medium-rare, or to desired doneness.
3. In a large bowl, toss the salad mix, hearts of palm, and the remaining dressing. Continue with Step 4, or place individual servings of the salad on dinner plates then continue.
4. Slice the tenderloin into thin strips and place over the salad. Add the sliced beets, sprinkle with the scallions, and serve.