| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Italian |
Cklive18, Pdate |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 3 |
|
Cloves garlic, coarsely |
|
|
chopped |
| 4 |
|
Sprigs rosemary |
| 8 |
|
Ounces, beef tenderloin |
|
|
Salt and freshly ground |
|
|
black pepper |
| 2 |
|
Lemons, halved seeds |
|
|
removed and grilled |
|
|
cut side down until |
|
|
golden brown |
| 1 |
T |
Coarsely chopped shallot |
| 1 |
T |
Coarsely chopped fresh |
|
|
rosemary |
| 3 |
|
Cloves roasted garlic |
| 1/2 |
c |
Olive oil |
|
|
Salt and freshly ground |
|
|
pepper |
| 8 |
c |
Chopped romaine lettuce |
|
|
Grilled Lemon-Roasted Garlic |
|
|
Vinaigrette |
| 8 |
|
Proscuitto, julienned |
| 12 |
|
Scallions, grilled and |
|
|
chopped |
| 2 |
|
Red tomatoes, diced |
| 2 |
|
Yellow tomatoes, diced |
| 1 1/2 |
c |
Crumbled Gorgonzola |
|
|
Grilled Beef Tenderloin |
|
|
diced |
| 4 |
|
Hard cooked eggs, peeled and |
|
|
diced |
| 2 |
|
Haas avocado, peeled pitted |
|
|
and |
|
|
diced |
|
|
Chopped chives |
| 8 |
|
Cloves roasted garlic |
| 2 |
|
Sticks unsalted butter |
|
|
softened |
|
|
Salt and freshly ground |
|
|
pepper |
| 16 |
|
Italian bread, sliced |
|
|
1/4-inch |
|
|
thick |
| 1/4 |
c |
Finely chopped parsley |
| 1/4 |
c |
Finely chopped oregano |
INSTRUCTIONS
Combine oil, garlic and rosemary in a small shallow baking dish. Add
the beef and toss to coat. Cover and refrigerate for at least 2 hours
or overnight. Let sit out at room temperature for 30 minutes before
grilling. Preheat grill. Remove beef from marinade, season with salt
and pepper to taste and grill for 4 to 5 minutes on each side for
medium rare doneness. Let rest 10 minutes then cut into dice.
Yield: 4 servings VINAIGRETTE Squeeze the lemons into a measuring cup
to measure 1/4 cup. Place the juice in a blender with the shallot,
rosemary and garlic and blend until smooth. With the motor running,
slowly add the olive oil until emulsified and season with salt and
pepper to taste. SALAD Place the romaine in a large bowl and toss
with 1/4 cup of the lemon vinaigrette and season with salt and pepper
to taste. Arrange the dressed lettuce in the center of each plate.
Arrange some of the proscuitto in a vertical line along the far-left
side of the greens. Next to that arrange the scallions, then red
tomatoes, then yellow tomatoes, then Gorgonzola, then beef, then hard
cooked eggs, then avocado. Drizzle with a little more of the lemon
vinaigrette and garnish with chopped chives. Yield: 4 servings
GARLIC BREAD: Preheat grill. Combine the garlic and butter in a small
bowl and season with salt and pepper to taste. Spread 1 tablespoon of
butter on one side of each slice of bread. Grill buttered side down
until lightly golden. Turn each slice over, sprinkle with parsley and
oregano and grill an additional 20 seconds. Yield: 8 servings
Converted by MC_Buster. Per serving: 4604 Calories (kcal); 415g Total
Fat; (78% calories from fat); 40g Protein; 210g Carbohydrate; 496mg
Cholesterol; 2032mg Sodium Food Exchanges: 11 Grain(Starch); 0 Lean
Meat; 5 1/2 Vegetable; 1/2 Fruit; 82 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9348 Converted by MM_Buster v2.0n.
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