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Grilled Tenderloin Salad
 
RecipeBeef Cuts
Grilled Tenderloin Salad
Tenderloin steak grilled, sliced thin and served on mixed greens with artichoke hearts, Monterey Jack cheese and black olives.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Vinaigrette: 
1. Combine eggs, vinegar, honey, lemon juice, parsley, garlic, shallots, salt and pepper in bowl of food processor. With machine running, add oil in a slow stream. Adjust seasoning to taste; reserve.
Pasteurized eggs1 cup
Red wine vinegar2/3 cup
Honey1/4 cup
Lemon juice2 1/2 tablespoons
Parsley, chopped2 tablespoons
Garlic, minced1 1/2 tablespoons
Shallots, minced1 1/2 tablespoons
Salt2 1/2 teaspoons
Pepper1 1/4 teaspoons
Olive oil3 3/4 cups
Salad: 
2. To assemble salads: Line plates with lettuce leaves. Toss mixed lettuces with 1-1/2 cups vinaigrette. Place 1 cup lettuce mixture on each plate. Refrigerate until ready to save.
Lettuce24 leaves
Mixed lettuces, sliced into 1/2-inch chiffonade6 quarts
  
3. For each serving: Grill one tenderloin steak to desired doneness, about 8 minutes, turning once. Slice into thin strips.
Loin, Tenderloin Steaks, Side Muscle Off, Skinned (IMPS/NAMP 1190A)24
  
4. Top each salad with grilled beef, 8 artichoke quarters, 1/2 ounce cheese and 12 olive halves. Garnish with 2 tomato halves. Serve with 3 tablespoons vinaigrette on the side.
Canned artichoke hearts, drained and quartered48
Monterey Jack cheese, shredded12 ounces
California ripe olives, halved1 1/4 pounds
Cherry tomatoes, halved24
Alternate Fresh Beef Cuts: 
NOTE: Mixed lettuces may be selected from the following: escarole, red leaf lettuce, radicchio and romaine.
Round, Top (Inside) Round Steaks (IMPS/NAMP 1169)24
Loin, Top Sirloin Butt Steaks, Semi Center-Cut, Boneless (IMPS/NAMP 1184A)24


Nutrition information per serving: 783 calories; 55 g fat(13 g saturated fat; 32 g monounsaturated fat); 206 mg cholesterol; 1033 mg sodium; 17 g carbohydrate; 5.0 g fiber; 55 g protein; 14.3 mg niacin; 1.1 mg vitamin B6; 2.8 mg vitamin B12; 4.6 mg iron; 59.4 mg selenium; 9.2 mg zinc; 233.2 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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