BEEF TENDERLOIN WITH GRILLED ICEBERG LETTUCE SALAD
Prep Time 5'
Cook Time 20'
Serves 4-6
INGREDIENTS
Beef tenderloin
2 tomatoes
garlic to taste
1 tbsp butter
5 ml olive oil
5 ml balsamic vinegar
2 slices of focaccia bread
Iceberg lettuce (1 plant)
thyme sprig
Butcher’s twine
FOR THE LETTUCE DRESSING
1 egg yolk
olive oil
1 tsp dijon mustard
salt and pepper to taste
half a lime juice
1 garlic clove
100 ml heavy whipping cream
PREPARATION
1. To trim the tenderloin, remove the chain from the side.
2. Remove the excess fat.
3. Turn around the tenderloin, and carefully remove the silver skin fom the back of the meat,
pushing towards the cutting board.
4. Tie up the meat using a butcher’s twine or cooking twine. Season it with salt and pepper to taste, and take to the grill at medium heat, 25 minutes each side approximately.
5. For the warm salad: cut tomatoes and mix with crushed garlic, salt and pepper to taste.
6. Preheat the griddle, and, once ready, add a spoon of butter and a drizzle of olive oil. Place the tomato mix over the griddle and add balsamic vinegar. Also add some thyme sprigs to perfume.
7. For the lettuce dressing: in a bowl, mix one egg yolk, olive oil, dijon mustard, salt and pepper, lime juice, chopped garlic, and the whipping cream. Whisk until it thickens a little.
8. For the croutons: splash with olive oil some slices of focaccia bread and place them on the grill until brown.
9. Take the tenderloin out of the grill and let it rest for a little.
10. Cut the lettuce on half, spread with olive oil, salt and pepper, and take it to the secondary grate on high heat, for about 2-3 minutes.
11. For the plating: place tomato warm salad, lettuce, croutons and dressing over a tray. Cut the tenderloin’s strings and cut in slices to serve. Finish with oregano fresh leaves and ground pepper. Enjoy!
