Ingredients
Seared Tenerloin
3 pounds tenderloin steak
Fresh minced thyme
Kosher salt and fresh ground pepper
Extra virgin olive oil
Spinach Salad
1 large bag organic spinach or arugula
2 cups roasted grape tomatoes, slightly blistered.
1 cup high quality blue cheese broken into large pieces.
(Do Not use pre- crumbled)
1 jar drained artichoke hearts
Roasted Tomato Dressing
2 Roasted Tomato Halves
1/4 cup Roasted Tomato Juices
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Kosher Salt and freshly ground pepper
Directions
- For Roasted Tomato Dressing: In a blender, puree the tomato halves with the tomato juices and vinegar. With the machine running, gradually add the olive oil. Season the dressing with salt and pepper.
- For the Seared Tenderloin: Preheat oven to 400 convection roast. Let the tenderloin come to room temperature for 1 hour. Season very liberally and rub with olive oil.
- Preheat grill to medium. Sear tenderloin roast on all sides. About 20 minutes. Remove and place on pan. Roast until rare, about 25 minutes. Remove from cover and cover with aluminum foil for 20 minutes. Roast grape tomatoes with olive oil, salt and pepper until slightly blistered
- In a large bowl toss fresh spinach with artichoke hearts and roasted grape tomatoes.
- Place on large plate. Slice tenderloin and add desired amount to top of salad. Add broken blue cheese or Gorgonzola pieces and blistered grape tomatoes. Drizzle with dressing. Serve immediately.
