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Ingredients

2 each Beef tenderloin filets, 8oz. each

to season Chef Larry's Pico de Gallo (recipe follows)

8 each Cherry tomatoes, halves

for service Grilled scallions

for service Scallion, minced

for service Corn tortilla chips

for service Cheddar and Monterrey Jack cheese, shredded

to garnish Fresh cilantro sprigs

For the salad greens with Chef Larry's Cilantro Lime Vinaigrette

3 oz. Mesculin salad greens or Spring lettuce mix

1 1/2 tsp. Fresh lime juice

1 1/2 tsp. Rice wine vinegar

1 tsp. Dijon mustard

1/2 tsp. Shallots, minced

1/4 tsp. Garlic, minced

1 tsp. Cilantro, minced

1/2 tsp. Sugar

3 tbsp. Olive oil

to taste Salt and fresh ground black pepper

For Chef Larry's Yucatan Spice

2/3 cup Paprika

1/4 cup Chile powder

1 1/2 tsp. Ground cumin

1/4 tsp. Cayenne pepper

2 tbsp. Granulated garlic

1 1/2 tsp. Thyme leaves, dry

1 1/2 tsp. Oregano leaves, dry

2 tsp. Salt

2/3 tsp. Black pepper

Method

Prepare Chef Larry's Pico de Gallo per recipe, reserve. Prepare Chef Larry's Yucatan Spice by combining ingredients, cover tightly and reserve. Prepare Chef Larry's Lime Cilantro Vinaigrette by whisking lime juice, vinegar, Dijon mustard, shallot, garlic, cilantro and sugar together in a mixing bowl. Whisk in olive oil in a slow steady stream until incorporated. Season with salt and fresh ground black pepper, reserve. Preheat grill. Season beef tenderloin filets generously with Chef Larry's Yucatan Spice. Place on preheated grill and cook to desired temperature. Remove and allow to rest. Toss salad greens with Chef Larry's Lime Cilantro Vinaigrette and portion onto serving plates, Slice grilled beef tenderloin and portion around greens. Garnish with tomato, grilled scallions and corn tortilla chips. Top with shredded cheese and Chef Larry's Pico de Gallo. Finish with minced scallion and fresh cilantro sprigs.

Makes 4 Servings

Chef Larry's Pico de Gallo

Ingredients

1 1/2 cup Fresh tomatoes, diced

1/2 cup Red onion, finely diced

1/2 tsp. Jalapeno pepper, seeded, finely diced

1 tsp. Fresh garlic, minced

1 tblspn. Cilantro, minced

squeeze Fresh lemon juice

to taste Salt

to taste Fresh ground black pepper

Method

Prepare "Pico de Gallo" by combining ingredients in a large bowl. Mix thoroughly. Season with salt and pepper. Cover tightly and refrigerate until service.

Makes 4 - 6 Servings