Recipes

Renée’s Gourmet Chefs Great City Salads Competition Finalist for Calgary, by Chef Ned Bell

4 (4-oz /125-g) Beef Tenderloin steaks
1 cup (250 ml) Renée’s Gourmet Roasted Red Pepper Vinaigrette
4 oz (125 g) freshly grated or shaved Parmesan cheese
6 cups (1.5 L) chopped romaine hearts
1 cup (250 ml) red bell pepper, cut into julienne strips
1 cup (250 ml) fresh or frozen corn kernels
1 cup (250 ml) finely shredded red cabbage
3/4 cup (175 ml) carrots; cut into julienne strips
1/2 cup (125 ml) Renée’s Gourmet Mushroom Peppercorn Sauce
½ tsp (2 ml) smoked paprika
Sea salt and freshly cracked black pepper
4 green onions, sliced
2 cups (500 ml) red corn tortilla chips

Place beef in a shallow glass dish and coat both sides with ½ cup (125 ml) Renée’s Gourmet Roasted Red Pepper Vinaigrette.   Marinate in refrigerator for 1 to 2 hours. Remove beef and discard marinade. Grill or barbecue beef over high heat until just medium-rare. Let cool slightly and thinly slice into strips.

To make Parmesan wafers: On a cookie sheet lined with greased foil, divide cheese into 4 equal circles (about 2 inches/ 5 cm in size).  Bake in a preheated oven at 350°F (180°C) for 2 to 3 minutes or until melted and flat. Cool before carefully removing from foil.

In a large bowl, combine romaine, red pepper, corn, red cabbage and carrots; toss with Renée’s Gourmet Mushroom Peppercorn Sauce.  Season with smoked paprika, salt and pepper to taste.

Divide salad mixture among four plates and top with sliced beef. Sprinkle with green onions and a little smoked paprika.  Drizzle remaining Renée’s Gourmet Roasted Red Pepper Vinaigrette around salads.

Garnish with a small handful of tortilla chips and top with Parmesan wafers.

Quick Tip: Parmesan wafers can be made in advance and kept in an airtight container

Yields 4

Recipe from Renée’s website