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

Updated 1 year ago

*** Serves 2 ***
Ingredients:
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

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

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


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