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1
In a large shallow dish, combine the parsley, extra-virgin olive oil, paprika and cumin.
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2
Stir in half of the minced garlic, 1 tablespoon of salt and 2 tablespoons of pepper.
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3
Add the meat and turn to coat thoroughly.
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4
Cover and refrigerate for 1 to 2 hours.
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5
Preheat the oven to 400.
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6
In a medium bowl, mix the mayonnaise with the Parmesan, mustard, buttermilk, lemon juice, anchovies, jalapeno, Worcestershire sauce and the remaining minced garlic.
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7
Season the dressing with salt and pepper and refrigerate.
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8
In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes.
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9
Drain and coarsely chop.
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10
In a large bowl, toss the romaine with the bacon, avocados and Cornnuts.
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11
In a large ovenproof skillet, heat the pure olive oil until almost smoking.
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12
Remove the meat from the marinade and pat dry.
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13
Cook the tenderloin over moderately high heat until browned on 3 sides, about 3 minutes per side.
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14
Turn to brown on the last side and put the skillet in the oven.
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15
Roast the meat for about 25 minutes; an instant-read thermometer inserted in the thickest part should register 125 for medium rare.
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16
Transfer the tenderloin to a carving board and let stand for 10 minutes.
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17
Toss the salad with half of the dressing.
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18
Mound on a large platter, surround with the tomato wedges and scatter the sprouts on top.
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19
Thinly slice the tenderloin, arrange on the salad and serve.
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20
Pass the extra dressing at the table.
