Recipe - Roasted Beef Tenderloin Salad

Garlic; minced
Rosemary
Olive oil
2 One fourth pound New potatoes; quartered and
roasted with garlic,
rosemary and olive oil
Three fourths pound Green beans; 1 1/2" long,
blanch and refresh (Cooked
to a crunch)
1 One half Bacon Vinaigrette; (see
recipe)
Green leaf lettuce; as
needed
36 Tomato slice; 1/4"
1 One half pound Provolone cheese; 3/8"
slice, cut into quarters
3 pound Beef Tenderloin; season with
salt,
Pepper & garlic, roast to
medrare
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 MCRecipe 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.