Tenderloin Caesar Salad Recipes

TENDERLOIN CAESAR SALAD

Steps:

• Season steaks liberally with seasoned salt; grill medium-rare to medium.
• Place lettuce in a large bowl; add croutons and mix with dressing until greens are well-coated; divide the salad among four chilled plates.
• Slice each steak into six pieces; place meat on the center of each salad; garnish with tomato and sprinkle with the cheese.

ROAST BEEF TENDERLOIN WITH CAESAR CRUST

Steps:

• Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.
• Uncover tenderloin; let stand at room temperature for at least 2 hours.
• Preheat oven to 400°F. Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack. Pulse 4 teaspoons black pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin.
• Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110°F-115°F for rare and 120°F-125°F for medium-rare, 30-40 minutes.
• Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2"-thick slices, taking care not to lose too much of the delicate crust.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

BLACKENED PORK CAESAR SALAD

Steps:

• For dressing, in a small bowl, mix the first 6 ingredients until blended., Toss pork with blackened seasoning. In a large skillet, heat oil over medium-high heat. Add pork; cook and stir until tender, 5-7 minutes., To serve, place romaine in a large bowl; add dressing and toss to coat. Top with pork, and, if desired, croutons and cheese.

BEEF TENDERLOIN SALAD

Steps:

• In a small bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Cover and refrigerate., Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Lightly oil the grill rack., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing.

PORK CAESAR SALAD FROM SMITHFIELD®

Steps:

• To make salad dressing, whisk together mayonnaise, lemon juice, Worcestershire and hot pepper sauce in small bowl. Refrigerate until ready to use.
• Heat olive oil in large skillet. Stir-fry pork strips over medium-high heat until browned.
• Layer pork strips over lettuce in large bowl. Top with croutons, cheese and pepper. Serve drizzled with salad dressing.