Home  |  Contact Us      
Rotating Image
Tumbleweed Beef Tenderloin Caesar Salad
RecipeBeef Cuts
Tumbleweed Beef Tenderloin Caesar Salad
Seasoned tenderloin cubes skewered, grilled and served tossed with lettuce, Parmesan cheese, baked Parmesan croutons and Caesar dressing.
Yield: 24 servings
1. Combine anchovies and garlic in bowl; whisk in vinegar, mustard and egg yolks.

2. Slowly pour in oil, whisking constantly, until emulsified. Whisk in onion and pepper. Cover and refrigerate until ready to use. Yield: about 1-1/2 quarts.
Anchovy fillets, mashed13
Garlic, minced1 tablespoon
White wine vinegar1 1/4 cups
Dijon-style mustard1/3 cup
Pasteurized egg yolks4
Olive oil4 1/2 cups
Onions, minced1/3 cup
Ground black pepper1 1/2 teaspoons
3. Combine Parmesan cheese, basil and oregano; mix thoroughly. Place bread cubes in large bowl. Drizzle with oil; toss. Sprinkle with cheese mixture; toss to coat evenly.

4. Arrange in single layer on baking sheets. Bake in 350°F oven 15 minutes or until crisp. Cool. Store in airtight container until ready to use.
Parmesan cheese, grated1/2 cup
Dried basil1/2 cup
Dried oregano1/2 cup
French bread, cubed 3/4 inch2 pounds
Olive oil1 cup
5. Combine garlic, onion salt, pepper, and sage; mix thoroughly. Reserve.

6. Thread 4 ounces beef cubes onto each of 24 skewers. Sprinkle 1/2 teaspoon reserved seasoning mixture over each skewer. Cover and refrigerate until ready to use.
Granulated garlic1 tablespoon
Onion salt1 tablespoon
Ground black pepper1 tablespoon
Dried sage, crushed1 tablespoon
Beef Loin, Full Tenderloin, Side Muscle On, cubed 1 inch (IMPS/NAMP 189A)6 pounds
7. For each serving: Toss 5 ounces (5 cups) lettuce, 1 ounce (1 cup) croutons and 1/4 ounce (1 tablespoon) cheese with 1-1/2 ounces (3 tablespoons) dressing; plate.

8. Grill 1 skewer beef to desired doneness, turning once. Remove beef from skewer; arrange on lettuce mixture. Serve immediately.
Romaine lettuce, coarsely chopped7 1/2 pounds
Parmesan cheese, shredded6 ounces

Nutrition information per serving: 717 calories; 52 g fat(10 g saturated fat; 34 g monounsaturated fat); 108 mg cholesterol; 649 mg sodium; 29 g carbohydrate; 4.8 g fiber; 35 g protein; 11.7 mg niacin; 0.7 mg vitamin B6; 1.6 mg vitamin B12; 5.9 mg iron; 44.1 mg selenium; 5.6 mg zinc; 139.5 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2018 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >