SALAD
(Serves 4)
Sm. Head Fresh Spinach, washed & torn
Sm. Head Romaine Lettuce, washed & torn
Sm. Head Iceberg Lettuce, washed & torn
1 ½ cups Mushrooms, sliced
2 Tbsp. Clarified Butter
12 - 2 oz. Tenderloin Medallions
3 tsp. Sesame Seeds, toasted
1 - 2 Red Onion, large (sliced 1/8" thick to yield 20 slices)
Oriental dressing (see recipe below)
Place spinach, romaine and iceberg lettuces in large bowl. Add mushrooms. Set aside. Slice tenderloin medallions in half lengthwise into six pieces (should yield 24 pieces). In sauté pan over high heat, melt butter making sure pan is very hot. Add medallions and sauté both sides quickly to medium rare (about 2-3 min.). Toss lettuces and mushrooms with Oriental dressing. Divide evenly onto four plates.
Divide medallions evenly onto salads and sprinkle with sesame seeds. Arrange red onions evenly on top of medallions. Serve immediately.
ORIENTAL DRESSING
(Yields 18 oz.)
1 ½ tsp. Fresh Ginger, finely minced
1 ½ tsp. Fresh Garlic, finely minced
1 tsp. Crushed Red Pepper
1/2 cup Peanut Oil
1/2 cup Sesame Oil
1/2 cup White Rice Vinegar
3/4 cup Soy Sauce
In a bowl, mix all ingredients together with wire whip. Pour into covered storage container. DO NOT REFRIGERATE. Let stand 24 hours to enhance flavor.
