| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
All salads, Dressings, Green salad, Main dish s |
12 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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@worldnet.att.net>
NOTES : with roasted new potatoes, green beans, tomatoes and provolone
cheese in a hot bacon vinaigrette.
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