YIELD
8 servings INGREDIENTS
-
4
Garden Hearts® Jumbo Romaine Hearts
-
4 lbs
beef tenderloin, defatted and trimmed
-
salt and coarsely ground black pepper
-
8 ozs
feta cheese, coarsely crumbled
-
4 ozs
capers
DRESSING
- 2 cup olive oil
- 2 cup balsamic vinegar
- 1 1/2 cup sun-dried tomatoes, chopped
- pinch of sugar
- 1/2 water
- salt and coarsely ground black pepper
METHOD
- Combine dressing ingredients in a bowl; add salt and pepper to taste. Cover, and refrigerate 8 hours, or overnight.
- Cut 1/4" from stems of the Garden Hearts Jumbos. Keeping the leaves intact, rinse well, inside and out, under cold running water. Drip-dry completely and chill.
- Slice the tenderloin into half-inch thick slices.
- Season the tenderloin with salt and pepper. Barbecue or oven roast until the internal temperature reaches 125 degrees Fahrenheit for medium rare (about 25 minutes).
- Remove from the heat source and let rest for 10 minutes.
- Slice the Jumbos into one-inch thick wheels.
- Place the first Jumbo wheel on a platter, top with a filet slice and sprinkle with dressing. Add the next wheel and filet slice, continuing until you have 16 slices (two slices per serving).
- Garnish with feta cheese and capers.
Recipe by:
Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA
Chef's comment:
"Chef's comments: "This is a salad that even gets the big meat-eaters excited! It's a great 'hot-cold' sensation dish that combines two all-time favorites""