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Tuscan Tenderloin and Bread Salad
 
RecipeBeef Cuts
Tuscan Tenderloin and Bread Salad
Two 4-ounce steaks grilled and served on a bed of bell peppers, tomatoes and toasted French bread slices.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Vinaigrette: 
1. Whisk oil, vinegar, garlic, salt and pepper in bowl; reserve.
Olive oil1 quart
Red wine vinegar2 cups
Garlic, minced2 ounces
Ground black pepper2 teaspoons
Salt2 teaspoons
  
2. Toast bread in 350°F oven until crisp and golden brown. While still warm, brush both sides of bread with oil; rub with cut cloves of garlic. Cool and cut into 3/4-inch cubes; reserve.
Jalapeno or sourdough bread, cut into 3/4-inch slices6 pounds
Olive oil1 1/3 cups
Garlic cloves, cut in half12
  
3. Toss all ingredients with bread cubes in large bowl; let stand at room temperature 30 minutes.

4. Add vinaigrette; toss again. Let stand at room temperature no longer than 2 hours.
Tomatoes, diced4 1/2 pounds
Vidalia or other sweet onions, diced 1/4 inch1 1/2 pounds
Red bell pepper, julienned 1/4-inch1 1/8 pounds
Yellow bell pepper, julienned 1/4-inch1 1/8 pounds
Fresh basil leaf, minced6 ounces
  
5. For each serving: Grill 2 steaks to desired doneness, turning once. Plate generous 11 ounces bread salad mixture; top with 2 steaks. Top each steak with 1/2 ounce cheese.
Beef Loin, Tenderloin Steaks, Side Muscle On, Defatted (IMPS/NAMP 1189A)48
Boursin cheese1 1/2 pounds


Nutrition information per serving: 1223 calories; 72 g fat(17 g saturated fat; 41 g monounsaturated fat); 163 mg cholesterol; 1079 mg sodium; 76 g carbohydrate; 5.3 g fiber; 66 g protein; 22.9 mg niacin; 1.4 mg vitamin B6; 2.7 mg vitamin B12; 8.3 mg iron; 87.6 mg selenium; 10.4 mg zinc; 213.2 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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