| 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 |
tb |
Coarsely chopped shallot |
| 1 |
tb |
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 |
sl |
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 |
sl |
Italian bread; sliced 1/4-inch |
|
|
; thick |
| 1/4 |
c |
Finely chopped parsley |
| 1/4 |
c |
Finely chopped oregano |
INSTRUCTIONS
MARINADE
VINAIGRETTE
SALAD
GARLIC BREAD
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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