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Reprinted from The Edge 2002.2003
Tenderloin Beefeaters’ Salad

Photo by Greg Bailey


• 1 lb. of filet mignon
• 1 cup sour cream
• ¼ cup drained horseradish
• 2 T Worcestershire sauce
• 1 T Grey Poupon Dijon mustard
• ½ of a red onion
• 4 quartered cooked new red potatoes
• 3 T small diced crispy bacon pieces
• Salt and pepper

Roast 1 lb. of filet mignon, cool and cut into 1-inch cubes. This step can be done one day ahead.

For sauce, combine 1 cup sour cream, 1/4 cup drained horseradish, 2 T Worcestershire sauce and 1 T Grey Poupon Dijon mustard. Cover and refrigerate. Add more horseradish as desired.

Mix meat, sauce, 1/2 of a red onion very thinly sliced, 4 quartered cooked new red potatoes and 3 T small diced crispy bacon pieces. Salt and pepper to taste.

This salad is best mixed the day it is to be eaten. Use only enough sauce to lightly coat the ingredients.

Wine Pick:
San Angelo Pinot Grigio, Tuscany, 1999

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