Beef Tenderloin 2 oz.
Olive Oil 0.5 oz.
Chevre Sundried Tomato Cheese 1 oz.
1 Can of Artichokes
Black Olive Tapenade 1 oz.
Spring Salad Mix 1 oz.
Black Ground Pepper 1 Tsp.
Sear the outside of the whole beef tenderloin just to color the exterior. Freeze the seared tenderloin and slice paper thin. Place seared & sliced beef on plate in a circle.
Make Quenelle of Tapenade & place in an artichoke bottom, placed in center of plate atop a bed of Spring Mix. Sprinkle plate with Goat Cheese, Olive Oil & Black Pepper. Serve with fried Pita Chips on the side.