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.

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