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Beef Tenderloin Salad

This salad hails from the Gristmill River Restaurant in Gruene. Note that the tenderloin is marinated only briefly. If you like, refrigerate the remaining marinade, reserving it for other cuts of meat (most will require longer marinating); just be sure to use it within a couple of days.

  • 1 lb. beef tenderloin, cut into 3/4-inch cubes 
  • Lime-Cilantro Marinade (recipe follows) 
  • Salt and pepper 
  • Green leaf lettuce 
  • Romaine lettuce 
  • Fresh spinach 
  • 1/2 c. Dijon Vinaigrette (recipe follows) 
  • 4-8 avocado slices
  • 4-8 tomato wedges 
  • Freshly grated Parmesan cheese (optional) 

Place beef in a shallow container. Prepare marinade as directed, and pour over beef. Stir 15 to 20 seconds, or until beef is thoroughly coated. Remove beef (reserve remaining marinade for another use, if desired), and sauté in a heavy skillet to desired doneness. Season with salt and pepper; set aside. Combine equal proportions of lettuces and spinach in a large bowl, add beef, and toss with 1/2 c. vinaigrette. Place avocados and tomatoes on top, and sprinkle with Parmesan cheese, if desired. Yield: 2 entrée servings. 

Lime-Cilantro Marinade

  • 1 lb. stick margarine 
  • 1/2 c. Worcestershire sauce 
  • 1/2 c. soy sauce 
  • 1/2 c. freshly squeezed lime juice 
  • 1/4 c. finely diced cilantro 
  • 1 T. black pepper 
  • 1 1/2 tsp. minced fresh garlic 

Melt margarine in a heavy skillet, and stir in next 5 ingredients; set aside. Place garlic in blender with just enough water to cover blades. Blend until smooth, and stir into first mixture. Cook over low heat for 10 minutes, stirring often. Remove from heat, and set aside. 

Dijon Vinaigrette

  • 6 T. mayonnaise 
  • 1 1/2 tsp. 
  • Dijon mustard 
  • 2 T. buttermilk 
  • Dash of white pepper 
  • 1/2 tsp. sugar 
  • 1/4 tsp. salt 
  • 5 T. olive oil 
  • 1/2 tsp. minced fresh garlic 
  • 2 tsp. diced green onions 
  • 2 T. red wine vinegar 
  • 1/4 tsp. dried basil leaves 

Combine first 6 ingredients in a mixing bowl, and blend with a wire whisk until smooth. Slowly add olive oil while whisking vigorously; set aside. In a food processor, blend garlic and onions, then add vinegar, and blend until smooth.  Stir in basil, and add this mixture to the first mixture while whisking.  Keep refrigerated. Yield: 1 cup.

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