- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 5 garlic cloves, minced
- Kosher salt and freshly ground pepper
- 2 1/2 pounds trimmed beef tenderloin
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons buttermilk
- 2 tablespoons fresh lemon juice
- 2 anchovy fillets, mashed
- 1 jalapeño, seeded and minced
- 1 tablespoon Worcestershire sauce
- 1/2 pound thickly sliced bacon
- Two large heads of romaine lettuce, torn into bite-size pieces
- 2 large Hass avocados, cut into 1/2-inch dice
- 1 1/2 cups Cornnuts
- 1 tablespoon pure olive oil
- 4 beefsteak tomatoes, cut into wedges
- 1 cup sunflower sprouts
How to make this recipe
In a large shallow dish, combine the parsley, extra-virgin olive oil, paprika and cumin. Stir in half of the minced garlic, 1 tablespoon of salt and 2 tablespoons of pepper. Add the meat and turn to coat thoroughly. Cover and refrigerate for 1 to 2 hours.
Preheat the oven to 400°. In a medium bowl, mix the mayonnaise with the Parmesan, mustard, buttermilk, lemon juice, anchovies, jalapeño, Worcestershire sauce and the remaining minced garlic. Season the dressing with salt and pepper and refrigerate.
In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain and coarsely chop. In a large bowl, toss the romaine with the bacon, avocados and Cornnuts.
In a large ovenproof skillet, heat the pure olive oil until almost smoking. Remove the meat from the marinade and pat dry. Cook the tenderloin over moderately high heat until browned on 3 sides, about 3 minutes per side. Turn to brown on the last side and put the skillet in the oven. Roast the meat for about 25 minutes; an instant-read thermometer inserted in the thickest part should register 125° for medium rare. Transfer the tenderloin to a carving board and let stand for 10 minutes.
Toss the salad with half of the dressing. Mound on a large platter, surround with the tomato wedges and scatter the sprouts on top. Thinly slice the tenderloin, arrange on the salad and serve. Pass the extra dressing at the table.