Bunker’s Wharf’s Low-Carb Beef Tenderloin Salad 

*** Serves 2 ***
8 oz. beef tenderloin, sliced into 2 oz. medallions
1 small zucchini, sliced lengthwise
1 small yellow squash, sliced lengthwise
1 medium red onion, sliced into rings
8 each asparagus spears, trimmed and blanched
1 head romaine lettuce, trimmed, washed and cut into 1 pieces
salt and pepper to taste
basil vinaigrette to taste, recipe follows

1.Lightly coat tenderloin medallions and vegetables with some of the basil vinaigrette. Set aside to marinate.
2.Season to taste with salt and pepper.
3.Char-grill medallions to desired doneness. Set aside.
4.Char-grill vegetables briefly. Set aside.
5.Discard basil vinaigrette used for marinating.
6.Toss romaine lettuce with fresh basil vinaigrette.
7.Arrange lettuce, vegetables and medallions on platter.

Basil Vinaigrette:
2 cups red wine vinegar
3 cups olive oil
1/4 cup dijon mustard
1 bunch fresh basil, chopped
salt and pepper to taste

1.Place all ingredients in a blender, blend until well emulsified.