Grilled Beef Tenderloin Salad

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1 1/4 pounds beef tenderloin, halved lengthwise

salt and ground black pepper

10 ounces portobello mushroom caps

3 1/2 ounces shiitake mushrooms, stems removed

5 ounces snow peas

2 tablespoons water


1 orange

1/4 cup defatted reduced-sodium chicken broth

2 tablespoons reduced-sodium soy sauce

2 tablespoons chopped scallions

1 teaspoon grated fresh ginger

1/2 teaspoon minced garlic

4 cups mixed baby lettuce

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