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Ingredients

• 1 cup grape tomatoes
• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons finely shredded Parmesan cheese, divided
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh basil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 clove garlic, minced
• 2 large heads escarole or romaine lettuce, outermost leaves removed
• 1 pound beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inches thick

Description

Lightly Grilled Escarole Combined With Tangy Tomato Vinaigrette Makes An Irresistible Accompaniment To Juicy Beef Tenderloin. Serve With Grilled Baguette.

Eating Well