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To prepare the vinaigrette: Place the shallots, lemon juice, chives, and parsley in a small bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.
To prepare the beef and mushrooms: Prepare a medium-hot grill. Season the beef and mushrooms with salt and pepper and grill for 4 to 5 minutes on each side. Cool completely and thinly slice the beef and mushrooms. Toss with 4 tablespoons of vinaigrette and season to taste with salt and pepper.
To prepare the greens: Toss the romaine leaves with half of the remaining vinaigrette and half of the blue cheese. Season to taste with salt and pepper.
Place some of the romaine leaves in the center of each plate. Arrange the beef, mushrooms and remaining blue cheese over the romaine leaves and drizzle the remaining vinaigrette around the plate. Top with freshly ground black pepper.
Pairs well with Cabernet Sauvignon.
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