Grilled Beef Tenderloin with Portobello Mushrooms, and Romaine Salad

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Grilled Beef Tenderloin with Portobello Mushrooms, and Romaine Salad

provided by Gallo of Sonoma winery
Ingredients:
12 ounces beef tenderloin
2 Portobello mushrooms, stems removed and cleaned
Salt and freshly ground black pepper
20 medium leaves romaine lettuce, cleaned
1 cup crumbled blue cheese
1 shallot, minced
1/3 cup freshly squeezed lemon juice
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 cup extra-virgin olive oil
Salt and freshly ground black pepper

Directions:
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. Serves 4.

Pairs well with Cabernet Sauvignon.

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