The Cobb salad was invented in the 1920s at the Brown Derby in Los Angeles and named after the restaurant's owner, Bob Cobb. Todd English likes to credit his version, which substitutes beef for the traditional chicken or turkey, to baseball legend Ty Cobb.
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
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.