School Closings & Delays

Lewis V Beef Tenderloin with Pomegranate Vinaigrette

Lewis V Beef Tenderloin

“Lewis V” Beef Tenderloin Salad, Pomegranate Vinaigrette

Yield: 2 Portions Ingredients Salad

2 Ounces Romaine Lettuce, Cut, Washed, Dried

1 Ounce Spring Mix Lettuce

1 Each Hard Boiled Egg, Chopped

10 Each Grape Tomatoes, Split in Half

2 Ounces Roasted Yellow Pepper, Julienne

2 Ounces Smoked Gouda Cheese, Cut in Triangles

1 Ounce Toasted Pistachio Kernels

1 Ounce Dried Fruit or Berries (Your Choice)

1 Ounce Croutons

8 Ounces Beef Tenderloin (Served Chilled or Warm) 3-4 Ounces Pomegranate Vinaigrette

Pomegranate Vinaigrette

3 Ounces White Balsamic Vinegar

3 Ounces Pomegranate Juice

2 Ounces Canola Oil

3 Packs Equal Sugar Substitute

To Taste Chopped Parsley

To Taste Fresh Ground Black Pepper

To Taste Kosher Salt

Method of Preparation 1) Combine vinegar, pomegranate juice & equal in a stainless steel bowl.

2) Slowly add the canola oil, whisking constantly, season to taste.

3) In a separate bowl, combine lettuces, egg, yellow pepper, cheese, dried fruit, pistachios & croutons.

4) Drizzle with pomegranate vinaigrette, toss well and plate.

5) Slice beef tenderloin & lay over the top of the salad, garnish with pistachio kernels & serve.

Prepared & Presented By

John J. Hudak Jr., CEC, AAC, ACE Executive Chef, Maitre D’ Foods by Chef Hudak Assisted By Jacob Hizny, Corporate Chef, Maines

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