- 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.