Friday, August 28, 2009

Steak and Blue Salad by the Daygo Brothers Don DeLorenzo and Dave Bozzo Gilroy CA

Steak and Blue Salad by the Daygo Brothers Don DeLorenzo and Dave Bozzo Gilroy CA
Serves 4
4 beef tenderloin filets (11/2 to 2 inches thick)
8 slices bacon
16 romaines leaves( hearts only, remove outer dark green part)
15 to 20 grape tomatoes cut in half
1/2 loaf French Bread, cut into 1/2 inch cubes
1/2 cup olive oil
6 to 8 cloves garlic, chopped
1 cup mayonnaise
1 cup sour cream
1 cup blue cheese crumbles
3 tablespoons fresh chives, chopped
1 tablespoon lemon juice
1 tablespoon garlic powder
1 tablespoons Italian seasoning HINT Mama Raps Special Blend or Garlic Dude Dust
Kosher salt and black groun pepper
Method of Preparation
Put bread cubes into large mixing bowl. Season with salt pepper, garlic powder, Italian seasoning and half of the chopped garlic. Drizzle with 1/4 cup of olive oil and mix until well coated. Add extra olive oil if necessary. Put in a single layer on a baking sheet and bake for 10 to 12 minutes. until "golden brown". Shake halfway through to make sure the cubes get evenly toasted.
Ina small bowl, add the mayonnaise, sour cream, blue cheese, lemon juice,1 tablespoon chives, and some black pepper. Mix together and refrigerate. This can be done up to 8 hours in advance if kept refrigerated.
Cook bacon until very crispy. Pat dry and crumble. Set aside
Cute grape tomatoes in half.
Season filet with salt , pepper and garlic and cook filet to your preference. While filet is cooking, put 1 tablespoon of blue cheese dressing in the center of a white plate. Arrange romaine leaves in a "plus" sign. Blue cheese will help keep the center of the plus sign from moving, In the area around the leaves sprinkle some crumbled bacon, cut grape tomatoes and some of the homemade croutons. When filet is done, place it in the center of the plus sign. Finish off with a dollop of blue cheese dressing and chopped chives.

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