Tenderloin Caesar Salad Recipes

CAESAR SALAD

Steps:

• For the Caesar salad dressing: Combine the garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add the mayonnaise and blend together to form a thick base. In a slow stream add the olive oil through the hole in lid. Scrape the dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add some anchovy to the dressing to create a deeper, saltier taste.
• For the Caesar salad croutons: Cut the baguette into cubes. Melt the butter in a skillet and add the garlic powder, paprika and pepper. Add the bread cubes and saute just until the bread cubes begin to brown. Set aside to cool.
• Wash and dry the lettuce. In a large salad bowl, combine the lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well;

TENDERLOIN CAESAR SALAD

Steps:

• Season steaks liberally with seasoned salt; grill medium-rare to medium.
• Place lettuce in a large bowl; add croutons and mix with dressing until greens are well-coated; divide the salad among four chilled plates.
• Slice each steak into six pieces; place meat on the center of each salad; garnish with tomato and sprinkle with the cheese.

THE BEST CAESAR SALAD

Steps:

• Preheat the oven to 400 degrees F.
• For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
• Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
• For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
• Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
• Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED

Steps:

• Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

ROAST BEEF TENDERLOIN WITH CAESAR CRUST

Steps:

• Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.
• Uncover tenderloin; let stand at room temperature for at least 2 hours.
• Preheat oven to 400°F. Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack. Pulse 4 teaspoons black pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin.
• Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110°F-115°F for rare and 120°F-125°F for medium-rare, 30-40 minutes.
• Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2"-thick slices, taking care not to lose too much of the delicate crust.

CLASSIC TASTY CAESAR SALAD

Steps:

• Rub the inside of a salad bowl with garlic clove and discard clove.
• Stir anchovy pieces, olive oil, Worcestershire sauce, and spices to make a dressing.
• Coat lettuce with dressing.
• Break cottled egg (directions below) over salad squeeze lemon and add croutons, (directions below) and cheese.
• Toss and serve.
• To make croutons: Butter both sides of bread and sprinkle with garlic powder.
• Cut into cubes and toast either in a dry skillet or in a 400F oven until golden and dry. about 10-15 minutes.
• To make coddled egg: Place cold egg in warm water.
• Cover with boiling water for 30 seconds
• Immerse in ice water to stop cooking process.

GRILLED CAESAR PORK TENDERLOIN

Steps:

• Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
• While the grill or broiler is heating up, place the pork and 1/2 cup of the Caesar dressing in a shallow dish and turn to coat. Let marinate for 20 minutes, or until the grill or broiler is ready.
• Place the pork on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, basting with the marinade after 5 minutes. Cook, turning once, for about 20 minutes total, or until an instant-read thermometer inserted in the thickest part of the meat registers 150°F. Transfer the pork to a cutting board and cover loosely with aluminum foil. Discard any remaining marinade.
• In a large bowl, toss together the lettuce, croutons, Parmesan cheese, pepper, and the remaining 1/2 cup Caesar dressing.
• Divide the salad among four large shallow bowls. Cut the pork tenderloins into slices 1/2 inch thick and serve on top of the salad.

BLACKENED PORK CAESAR SALAD

Steps:

• For dressing, in a small bowl, mix the first 6 ingredients until blended., Toss pork with blackened seasoning. In a large skillet, heat oil over medium-high heat. Add pork; cook and stir until tender, 5-7 minutes., To serve, place romaine in a large bowl; add dressing and toss to coat. Top with pork, and, if desired, croutons and cheese.

GRILLED TENDERLOIN SALAD

Steps:

• In a small bowl, combine all dressing ingredients; cover and chill until serving., Grill pork, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing., Thinly slice tenderloin. Just before serving, place greens on a serving plate; top with oranges and pork. Drizzle with dressing. Sprinkle with nuts if desired.