Roasted Beef Tenderloin Salad
| Yield: | 12 Servings |
| Categories: | Dressings, Salads, Main Dishes |
| Garlic; minced | ||
| Rosemary | ||
| Olive oil | ||
| 2 1/4 | lb | New potatoes; quartered and roasted with garlic, rosemary and olive oil |
| 3/4 | lb | Green beans; 1 1/2" long, blanch and refresh (Cooked to a crunch) |
| 1 1/2 | Bacon Vinaigrette; (see recipe) | |
| Green leaf lettuce; as needed | ||
| 36 | Tomato slice; 1/4" | |
| 1 1/2 | lb | Provolone cheese; 3/8" slice, cut into quarters |
| 3 | lb | 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 |
Advertisement