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1. Combine the mayonnaise, parmesan, lemon juice, anchovies, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, in a food processor.
2. Puree the mixture until smooth.
3. Place a grill pan on a burner and heat to medium-high heat.
4. Season the steaks with the remaining seasonings.
5. Tear romaine lettuce leaves into small pieces and place in a large bowl.
6. Grill the tenderloin steaks for 4 to 6 minutes per side, or until the centers reach 130 degrees (for medium-rare).
7. Grill each side one additional minute for medium doneness.
8. Remove the steaks to a cutting board and allow to rest for 5 minutes.
9. Blend together the dressing then toss with the lettuce pieces.
10. Divide the salad between 4 plates.
11. Cut the steak into thin slices and fan over the salad on each plate.
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