Roasted beef tenderloin salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Garlic; minced | ||
| Rosemary | ||
| Olive oil | ||
| 2¼ | pounds | New potatoes; quartered and roasted with garlic, rosemary and olive oil |
| ¾ | pounds | Green beans; 1 1/2\" long, blanch and refresh (Cooked to a crunch) |
| 1½ | Bacon Vinaigrette; (see recipe) | |
| Green leaf lettuce; as needed | ||
| 36 | Tomato slice; 1/4\" | |
| 1½ | pounds | Provolone cheese; 3/8\" slice, cut into quarters |
| 3 | pounds | Beef Tenderloin; season with salt, |
| Pepper & garlic, roast to med-rare | ||
| 24 | Rosemary sprig; 2\", when preparing rosemary for potatoes, save tips for this garnish | |
Directions
Procedure: Heat potatoes and beans in vinaigrette. (Use Richaud) Lay green leaf along the top of the plate. Cut tomato slices in half anf fan over the green leaf. Place potatoes and green beans in the center. Alternate the beef and provolone and shingle it in front of the potatoes and beans.
Garnish with rosemary sprigs.
Recipe By : Chef Greg
Posted to MC-Recipe Digest V1 #291 Date: Mon, 11 Nov 1996 00:46:35 +0000 From: Marilyn Thomson <mthomson@...> NOTES : with roasted new potatoes, green beans, tomatoes and provolone cheese in a hot bacon vinaigrette.