Title: Roasted Beef Tenderloin Salad
Categories: All salads, Dressings, Green salad, Main dish s
Yield: 12 Servings

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

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

NOTES : with roasted new potatoes, green beans, tomatoes and provolone
cheese in a hot bacon vinaigrette.