Beef Tenderloin Cobb Salad

Name: Beef Tenderloin Cobb Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 fillets anchovy fillets, mashed; 227 grams thickly sliced bacon; 1 kilograms trimmed beef tenderloin; 4 beefsteak tomatoes, cut into wedges; 2 Tbsps buttermilk; 2 Tbsps Dijon mustard; 118 milliliters chopped flat-leaf parsley; 5 garlic cloves, minced; 2 teaspoons ground cumin; 2 larges Hass avocados, cut into 1/2-inch dice; 1 jalapeño, seeded and minced; 6 servings Kosher salt and freshly ground pepper; 2 Tbsps fresh lemon juice; 118 milliliters mayonnaise; 1 Tbsp pure olive oil; 2 Tbsps extra-virgin olive oil; 118 milliliters grated Parmesan cheese; 2 large heads romaine lettuce, torn into bite-size pieces; 237 milliliters sunflower sprouts; 1 Tbsp sweet paprika; 1 Tbsp Worcestershire sauce; 355 milliliters Cornnuts

Beef Tenderloin Cobb Salad is a gluten free recipe with 6 servings. One portion of this dish contains around 50g of protein, 93g of fat, and a total of 1106 calories. This recipe covers 53% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have jalapeño, kosher salt and pepper, mayonnaise, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a pricey recipe for fans of American food.

Instructions

In a large shallow dish, combine the parsley, extra-virgin olive oil, paprika and cumin. Stir in half of the minced garlic, 1 tablespoon of salt and 2 tablespoons of pepper.

Ingredients you will need

Extra Virgin Olive Oil

Minced Garlic

Paprika

Parsley

Pepper

Cumin

Salt

Add the meat and turn to coat thoroughly. Cover and refrigerate for 1 to 2 hours.

Ingredients you will need

Meat

Preheat the oven to 40

Equipment you will use

Oven

In a medium bowl, mix the mayonnaise with the Parmesan, mustard, buttermilk, lemon juice, anchovies, jalapeo, Worcestershire sauce and the remaining minced garlic. Season the dressing with salt and pepper and refrigerate.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Minced Garlic

Lemon Juice

Buttermilk

Mayonnaise

Anchovies

Parmesan

Mustard

Equipment you will use

Bowl

In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Drain and coarsely chop. In a large bowl, toss the romaine with the bacon, avocados and Cornnuts.

Ingredients you will need

Avocado

Romaine

Bacon

Equipment you will use

Bowl

In a large ovenproof skillet, heat the pure olive oil until almost smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Remove the meat from the marinade and pat dry. Cook the tenderloin over moderately high heat until browned on 3 sides, about 3 minutes per side. Turn to brown on the last side and put the skillet in the oven. Roast the meat for about 25 minutes; an instant-read thermometer inserted in the thickest part should register 125 for medium rare.

Ingredients you will need

Marinade

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Transfer the tenderloin to a carving board and let stand for 10 minutes.

Toss the salad with half of the dressing. Mound on a large platter, surround with the tomato wedges and scatter the sprouts on top. Thinly slice the tenderloin, arrange on the salad and serve. Pass the extra dressing at the table.

Ingredients you will need

Sprouts