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Grilled Alberta Beef Tenderloin and Vegetable Salad

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“This came from the calgary sun, and is a great recipe for summer, including parmesan wafers recipe using renee' fresh dressings and sauces. The roasted red pepper is actually Renee's Gourmet Naturally Light Roasted Red Pepper & Garlic Dressing & Marinade, but any brand of roasted redpepper should do, and the peppercorn sauce is Renee's Gourmet Steakhouse Peppercorn Sauce”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place beef in a shallow glass dish and coat both sides with 1/2 cup Renee's Gourmet Roasted Red Pepper Vinaigrette. Marinate in refrigerator for 1 to 2 hours. Remove beef and discard marinade.
  2. Grill or barbecue beef over high heat until just medium-rare. Let cool slightly and thinly slice into strips.
  3. To make Parmesan wafers: On a cookie sheet lined with greased foil, divide cheese into 4 equal circles (about 2 inches in size).
  4. Bake in a preheated oven at 350 F for 2 to 3 minutes or until melted and flat. Cool before carefully removing from foil.
  5. In a large bowl, combine romaine, red pepper, corn, red cabbage and carrots; toss with steakhouse peppercorn sauce.
  6. Season with smoked paprika, salt and pepper to taste.
  7. Divide salad mixture among four plates and top with sliced beef. Sprinkle with green onions and a little smoked paprika.
  8. Drizzle remaining roasted red pepper vinaigrette around salads. Garnish with a small handful of tortilla chips and top with Parmesan wafers.
  9. Quick Tip: Parmesan wafers can be made in advance and kept in an airtight container.

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