ingredients

  • ingredients for the salad:
  • 300 g Semi-Frozen beef tenderloin , sliced really thin or sukiyaki cut
  • 4 sprigs Rosemary , leafy part chopped
  • 4 Tbsps Olive oil
  • 400 g Mozzarella cheese slices
  • Salt and pepper to taste
  • Mixed lettuce
  • 300 g Cherry tomatoes
  • ½ cup Cream dressing
  • ingredients for the cream dressing:
  • 2 Tbsps Mayonnaise
  • 2 tsps Mustard
  • 3 Tbsps Onions , minced
  • 1 Tbsp White sugar
  • 3 Tbsps Red wine vinegar
  • 1 Tbsp Grated parmesan cheese
  • ½ tsp Salt
  • 1/8 tsp White pepper
  • 1 cup Vegetable oil or canola oil

steps

PROCEDURE FOR THE SALAD:

  1. Set oven to 350°F. Pre-heat for 10 minutes. Prepare 4 ovenproof plates or cookie sheets and lay the beef tenderloin slices flat. Sprinkle with salt, pepper and chopped rosemary.
  2. Top with thin slices of mozzarella cheese and drizzle with olive oil. Put beef slices in the oven and bake just until mozzarella melts, about 3 minutes.
  3. Meanwhile, prepare greens in a big salad bowl or individual bowls. Top with cherry tomatoes.
  4. Once cheese is melted, place meat and cheese on top of the salad or on the side. Drizzle with cream dressing and serve.

 

PROCEDURE FOR THE CREAM DRESSING:

  1. In a blender, combine mayonnaise, mustard, onions, sugar, vinegar, parmesan cheese, salt and pepper, leaving out the oil. Blend well until it becomes a puree. With blender on low speed, slowly pour the oil in thin streams to emulsify. Pour into a clean jar and store in the refrigerator until ready to use.