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WARM PEPPERED TENDERLOIN STEAK SALAD




Source of Recipe


WKRG
WARM PEPPERED TENDERLOIN STEAK SALAD
Serves 3 to 4 people

SPRING MIX SALAD GREENS
(Optional: Tossed in Italian Dressing)
GREEN LEAF LETTUCE UNDER SALAD
ASPARAGUS, TOMATO WEDGES, GREEK OLIVES
*******************************************
1 SMALL RED BELL PEPPER, JULIENNE STRIPS
1 SMALL GREEN BELL PEPPER, JULIENNE STRIPS
1/2 RED ONION, JULIENNE STRIPS
4 MEDIUM SIZE FRESH MUSHROOMS, THIN SLICED
3/4 to 1 LB. TENDERLOIN TAILS, CUT INTO FINGERS
ROLLED IN CRACKED BLACK PEPPER
2-3 TABLESPOONS BUTTER
1 TABLESPOONS SOY SAUCE
1 TABLESPOONS WORCESTERSHIRE SAUCE
2 TABLESPOONS BRANDY OR MEDIUM SHERRY WINE

PROCEDURE:
1. PLACE GREEN LEAF LETTUCE AND SALAD GREENS ON CHILLED
PLATES. SET ASIDE UNTIL PEPPER STEAK IS READY.
2. OVER MEDIUM HEAT, SAUTÉ RED & GREEN PEPPERS, RED ONIONS
& MUSHROOMS IN BUTTER FOR 2 OR 3 MINUTES
3. ADD PEPPERED TENDER STRIPS, SAUTÉ FOR 2 MINUTES
4. ADD SOY SAUCE, WORCESTERSHIRE AND BRANDY OR SHERRY
5. COOK FOR 1 OR MORE MINUTES UNTIL DONE TO YOUR LIKING
6. PLACE COOKED TENDER TAILS WITH OTHER COOKED INGREDIENTS
ON TOP OF GREENS( Add some of the warm sauce)
7. GARNISH WITH ASPARAGUS, TOMATO WEDGES & GREEK OLIVES