Grilled Alberta Beef Tenderloin and Vegetable Salad

Name: Grilled Alberta Beef Tenderloin and Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4 ounce) beef tenderloin steaks; 1 cup roasted red pepper and garlic dressing, & marinade; 4 ounces parmesan cheese (freshly grated or shaved); 6 cups chopped romaine lettuce hearts; 1 cup red bell pepper, cut into julienne strips; 1 cup fresh corn kernels (or frozen); 1 cup finely shredded red cabbage; ¾ cup carrot, cut into julienne strips; ½ cup peppercorn, sauce; ½ teaspoon smoked paprika; sea salt; fresh cracked black pepper; 4 green onions, sliced; 2 cups red corn tortilla chips

Servings: persons

4 (4 ounce) beef tenderloin steaks
1 cup roasted red pepper and garlic dressing, & marinade
4 ounces parmesan cheese (freshly grated or shaved)
6 cups chopped romaine lettuce hearts
1 cup red bell pepper, cut into julienne strips
1 cup fresh corn kernels (or frozen)
1 cup finely shredded red cabbage
¾ cup carrot, cut into julienne strips
½ cup peppercorn, sauce
½ teaspoon smoked paprika
sea salt
fresh cracked black pepper
4 green onions, sliced
2 cups red corn tortilla chips

1
Place beef in a shallow glass dish and coat both sides with 1/2 cup Renee's Gourmet Roasted Red Pepper Vinaigrette.
2
Marinate in refrigerator for 1 to 2 hours.
3
Remove beef and discard marinade.
4
Grill or barbecue beef over high heat until just medium-rare.
5
Let cool slightly and thinly slice into strips.
6
To make Parmesan wafers: On a cookie sheet lined with greased foil, divide cheese into 4 equal circles (about 2 inches in size).
7
Bake in a preheated oven at 350 F for 2 to 3 minutes or until melted and flat.
8
Cool before carefully removing from foil.
9
In a large bowl, combine romaine, red pepper, corn, red cabbage and carrots; toss with steakhouse peppercorn sauce.
10
Season with smoked paprika, salt and pepper to taste.
11
Divide salad mixture among four plates and top with sliced beef.
12
Sprinkle with green onions and a little smoked paprika.
13
Drizzle remaining roasted red pepper vinaigrette around salads.
14
Garnish with a small handful of tortilla chips and top with Parmesan wafers.
15
Quick Tip: Parmesan wafers can be made in advance and kept in an airtight container.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 (4 ounce) beef tenderloin steaks, 1 cup roasted red pepper and garlic dressing, & marinade, 4 ounces parmesan cheese (freshly grated or shaved), 6 cups chopped romaine lettuce hearts, and more.

Yes, Grilled Alberta Beef Tenderloin and Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!